한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제38권6호
  • /
  • Pages.465-476
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  • 2023
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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수삼가루를 첨가한 간편식 닭죽의 품질 특성

Quality Characteristics of Convenient Chicken Porridge Made with Fresh Ginseng Powder

  • 하혜민 (군산대학교 식품영양학전공) ;
  • 이인선 (군산대학교 식품영양학전공)
  • Hye-Min Ha (Major in Food and Nutrition, Kunsan National University) ;
  • In-Seon Lee (Major in Food and Nutrition, Kunsan National University)
  • 투고 : 2023.11.16
  • 심사 : 2023.12.31
  • 발행 : 2023.12.31
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초록

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

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