Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Development of Squash Sikhye Added with Retrograded Rice Flour Containing Resistant Starch Using Response Surface Methodology and Quality Comparison with Commercial Beverages

반응표면검사를 이용한 RS함유 노화쌀가루를 첨가한 단호박식혜 개발 및 시판음료와 품질비교

  • Ha, Kyungae (Major in Food and Nutrition Information of Graduate School of Information and Media Technology, Dankook University) ;
  • Park, Boseock (Department of Food Science and Nutrition, Dankook University) ;
  • Chang, Hyeja (Department of Food Science and Nutrition, Dankook University)
  • 하경애 (단국대학교 정보미디어대학원 식품영양정보전공) ;
  • 박보석 (단국대학교 자연과학대학 식품영양학과) ;
  • 장혜자 (단국대학교 자연과학대학 식품영양학과)
  • Received : 2014.01.24
  • Accepted : 2014.02.26
  • Published : 2014.04.30
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Abstract

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

Keywords

References

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