Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Gamma Irradiation on the Microbial and Physicochemical Properties of Ong-keun jook(Korean Whole Rice Porridge)

방사선 조사가 옹근죽(통쌀죽)의 미생물학적 및 이화학적 특성에 미치는 영향

  • Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Oh, Sang-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kwon, Oh-Yun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Soo-Cheon (Daejeon Regional Food & Drug Administration) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 양윤형 (충남대학교 식품영양학과) ;
  • 오상희 (충남대학교 식품영양학과) ;
  • 권오윤 (충남대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선연구원 방사선이용연구부) ;
  • 이주운 (한국원자력연구소 방사선연구원 방사선이용연구부) ;
  • 박수천 (대전지방식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2007.02.28
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Abstract

Ong-keun jook(Korean whole rice porridge)is a traditional Korean porridge made with whole rice. The aim of the present study was to evaluate the effects of gamma-irradiation on the microbial and physicochemical characteristics of rice porridge gamma-irradiation, even at a 1-kGy dose, decreased the total bacteria in cooked rice porridge to lower than the detectable limit($10^2CFU/g$). The viscosity of gamma-irradiated rice porridge was decreased compared to that of control. Upon examination of granule morphology by SEM, cracks were observed on the starch granules in samples irradiated at above 5 kGy. The results of the DSC curve suggest that gamma-irradiation delayed retrogradation of cooked rice porridge. Based on the present results, gamma-irradiation was helpful for developing sterile and tube diets that are needed for ill, old or infant subjects.

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