Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Nochaborijook Changes According to the Different Type of Thawing and Storage

녹차보리죽의 저장기간과 해동방법에 따른 품질 특성

  • 최남순 (농촌생활연구소) ;
  • 오지은 (이화여자대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과)
  • Published : 2002.02.28
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Abstract

This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.

Keywords

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