Quality and physicochemical characteristics of commercial and newly developed Sunsik products = 시중 선식과 개발 선식의 품질 및 이화학적 특성|RISS 상세보기

다국어 초록 (Multilingual Abstract)

Sunsik is the product made by grinding roasted grain, vegetable, nut or seaweed and it is in great demand as a good meal replacement because of its convenience to eat. In this study, the quality and physicochemical characteristics of 10 kinds of commercial (A to J) and newly developed (D-1 to D-5) Sunsik products were investigated. The Sunsik D-1, D-2 and D-3 were made by different roasting temperature and time (D-1: 220 ℃, 15 min, D-2: 220 ℃, 25 min, D-3: 230 ℃, 15 min). The Sunsik D-4 was made by grain flours that were passed through 100-mesh while particle size of the other products was 140-mesh. The Sunsik D-5 was made by different formulation with substitution of germinated grains. In commercial Sunsik, the moisture content of Sunsik was ranged from 1.00 to 3.23% and lightness value was range of 64.5-76.3. The particle size of Sunsik J had the largest (55.2 µm), whereas Sunsik I had the smallest (24.1 µm). The viscosity was appeared in the various range from 35 cP to 976 cP and sugar content was range of 1.13-3.73 °brix. The pH was appeared in the similar range of 5.97-6.70. Gelatinization peak of 5 kinds of Sunsik (A, D, E, G and H) was not observed. The total aerobic counts were range of 2-4 log CFU/ml in microbial safety test. The 5 kinds of Sunsik (B, C, E, I and J) did not detect in coliform group. In sensory evaluation, Sunsik B, E and I had good scores in overall acceptance because they had lower viscosity but higher sweetness and savory flavor than other products.
In newly developed Sunsik, the moisture content of Sunsik was range of 3.24-7.10% and lightness value was range of 69.2-73.2. The particle size of D-4 had the largest (50.1 µm), whereas D-2 had the smallest (38.4 µm). The viscosity and sugar content was appeared in the similar range from 57 cP to 74 cP and from 1.5 to 1.7 °brix, respectively. The pH was appeared in the similar range of 6.30-6.55. Gelatinization enthalpy of D-4 had the highest (4.46 J/g), whereas D-3 had the lowest (2.95 J/g). The total aerobic counts were range of 3-4 log CFU/ml in microbial safety test and the coliform group did not detected. In sensory evaluation, Sunsik D-2 and D-5 had good scores in overall acceptance because they had higher savory flavor and suitable viscosity than other the test Sunsik.

번역하기

목차 (Table of Contents)

Ⅰ. Introduction 1
Ⅱ. Materials and methods 3
2.1. Materials 3
2.2. Preparation of germinated grain 3
2.3. Preparation of newly developed Sunsik 3

Ⅰ. Introduction 1
Ⅱ. Materials and methods 3
2.1. Materials 3
2.2. Preparation of germinated grain 3
2.3. Preparation of newly developed Sunsik 3
2.4. Chemical composition 4
2.5. Physicochemical properties 4
2.5.1. Color properties 4
2.5.2. Particle size 4
2.5.3. Viscosity 7
2.5.4. Sugar content 7
2.5.5. pH 7
2.5.6. Water holding capacity 7
2.5.7. Thermal properties 8
2.6. Functional properties 8
2.6.1. DPPH radical scavenging activity 8
2.6.2. Total phenolic compounds 8
2.7. Microbial safety test 9
2.8. Sensory evaluation 9
2.9. Statistical analysis 10
Ⅲ. Results and discussion 11
Chapter 1 12
Chapter 2 25
Chapter 1. Quality and physicochemical characteristics of commercial Sunsik products 12
3.1. Chemical composition 12
3.2. Physicochemical and quality properties 12
3.3. Thermal properties 14
3.4. Functional properties 18
3.5. Microbial safety test 18
3.6. Sensory evaluation 21
Chapter 2. Quality and physicochemical characteristics of newly developed Sunsik products 25
3.1. Chemical composition 25
3.2. Physicochemical and quality properties 25
3.3. Thermal properties 27
3.4. Functional properties 30
3.5. Microbial safety test 32
3.6. Sensory evaluation 32
Ⅳ. Conclusions 37
Ⅴ. References 38
Abstract in Korean 41

상세검색

RISS 보유자료

상세검색

해외전자자료

Quality and physicochemical characteristics of commercial and newly developed Sunsik products = 시중 선식과 개발 선식의 품질 및 이화학적 특성

부가정보

분석정보

연관 공개강의(KOCW)

이 자료와 함께 이용한 RISS 자료

나만을 위한 추천자료