The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Property and Starch Digestibility of Tarakjuk prepared with Enzyme Treated Rice Extrudate Powder

효소처리 팽화미 분말로 제조한 타락죽의 이화학 및 소화 특성

  • Kim, Min Ji (School of Food Science, Sunchon National University) ;
  • Chun, Jiyeon (School of Food Science, Sunchon National University) ;
  • Choi, Kap Seong (School of Food Science, Sunchon National University)
  • Received : 2016.08.31
  • Accepted : 2016.10.12
  • Published : 2016.10.31
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Abstract

This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

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References

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