Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Grain Size on the Physicochemical & Nutritional Properties of Beef Porridge

쇠고기죽 제조 시 쌀입자 크기가 죽의 품질에 미치는 영향

  • Kim, Hye-Ran (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Min-Jee (Department of Food & Nutrition, Chungnam National University) ;
  • Yang, Yun-Hyoung (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Kum-Jong (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 김혜란 (충남대학교 식품영양학과) ;
  • 김민지 (충남대학교 식품영양학과) ;
  • 양윤형 (충남대학교 식품영양학과) ;
  • 이근종 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2010.02.28
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Abstract

The object of this study was to investigate the effects of rice particle size on the physicochemical properties of beef-rice porridge. The pH of beef-rice porridge was decreased as compared to that of the control, while the redness of beef porridge increased according to rice particle size. The viscosity of flour in the beef-rice porridge was the highest among three porridges, at $40^{\circ}C$. The protein content of beef-rice porridge was increased 3-fold over that of rice porridges. The total amino acid content of the beef-rice porridge was 3071.2 mg/100 g, and that of rice porridge was 1147.5 mg/100 g. As compared to rice porridge, the maximum amounts of the amino acids Lys and Thr were increased beef-rice porridge. Sensory evaluation results showed that the beef-rice porridge with a particle size half that of rice had the highest scores in color, taste, texture, and overall preference. Based on these results, it is suggested that beef-rice porridge with a particle size half (0.7-2.5 mm) that of rice has optimal quality in terms of both physicochemical and sensory properties.

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References

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