Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of grain powder as a viscosity agent

증점제로서의 곡류 가루 특성 연구

  • Sul, Yoona (Department of Food and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Food and Nutrition, Sangmyung University)
  • 설유나 (상명대학교 식품영양학과) ;
  • 한정아 (상명대학교 식품영양학과)
  • Received : 2018.09.27
  • Accepted : 2018.10.16
  • Published : 2018.12.31
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Abstract

For increasing both the viscosity and intake of calories and nutrients, four cereal powders: Goami (GR), waxy barley (WBL), germinated brown rice (GBR), and oat (OT) were added to rice porridge, and the properties of the porridge were compared with that containing a commercial thickener. Among the samples, the porridge with WBL showed the highest viscosity, whereas that with GR showed the lowest. With regards to color properties, the porridge with GR showed the highest whiteness, while those with OT or GBR had the highest yellowness, affecting the color of the rice porridge. The viscosity level of porridges with cereal powders did not reach that of the porridge with the commercial thickener at $90-95^{\circ}C$; however, at $55-60^{\circ}C$, the viscosity of the porridge with cereals was enough to replace the commercial thickener. With regards to organoleptic tests, the overall acceptability was mainly attributed to color, and there were no significant differences in other properties. From these results, it seems that the cereal powders could be suitable substitutes for commercial thickeners.

점도 상승 효과와 열량 및 영양성분의 섭취량 증가를 목적으로 고아미, 찰보리, 발아현미, 귀리 등 4종 곡류를 이용, 시판 증점제와 유사한 점도를 갖는 첨가량을 결정하고, 시료의 점도, 색도, 관능적 특성 등을 평가하였다. 곡류들 중, 찰보리가 가장 높은 호화 점도 특성을 보였으며, 고아미가 가장 낮은 특성을 보였다. 색도측정 결과 고아미는 명도가 가장 높았고, 귀리나 발아현미는 황색도가 높아 첨가한 시료의 노란색이 두드러지는 특성을 보였다. 시판 증점제 첨가량을 기준으로 분산매인 흰쌀죽 시료의 점도를 비교한 결과, 시판 증점제 0.5포 첨가 점도, 즉 1단계 점도를 얻기 위해서는 고아미 3%, 찰보리 3%, 발아현미 4%, 귀리 3.5%를 첨가해야 하고, 시판 증점제 1포에 해당하는 점도 2단계에 도달하려면 고아미 6%, 찰보리 4%, 발아현미 5.5%, 귀리 5%를, 2포에 해당하는 점도 3단계는 고아미 7%, 찰보리 5.5%, 발아현미 6%, 귀리 6.5%를 첨가해야 도달할 수 있었다. 온도에 따라 증점제 첨가시료의 점도는 달라졌으나, 배식과 섭취온도를 고려한 $55-60^{\circ}C$에서는 시판 증점제를 대체하기에 충분한 점도를 보였다. 관능검사결과 전체적 선호도는 주로 색에 기인하였으며, 다른 요인들은 관능적 특성에 차이가 없는 것으로 나타났기 때문에 감각적 특성이 20-30대보다 민감하지 않은 연하곤란자(주로 노인)의 경우, 그 차이가 적을 수 있어 본 실험에서 사용한 곡류 가루들은 충분히 시판 증점제를 대체할 수 있을 것으로 생각된다.

Keywords

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Fig. 1. Appearance of rice porridge containing different viscosity agents at step II (at 60℃).

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Fig. 2. Viscosity of rice porridge with different viscosity agents at 90-95℃ (A) and at 55-60℃ (B).

Table 1. Addition ratio of each grain powder based on the viscosity of porridge containing commercial thickener

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Table 2. Pasting properties of grain powder

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Table 3. Color properties of rice porridge with different viscosity agents at 60℃

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Table 4. Sensory properties of rice porridge containing different viscosity agents at step II viscosity

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