We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
수삼가루를 첨가한 간편식 닭죽의 품질 특성.
- Authors
하혜민; 이인선
- Abstract
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.
- Subjects
CHICKENS; PORRIDGE; GRAIN size; FOOD texture; GINSENG; SWEETNESS (Taste)
- Publication
Journal of the Korean Society of Food Culture, 2023, Vol 38, Issue 6, p465
- ISSN
1225-7060
- Publication type
Article
- DOI
10.7318/KJFC/2023.38.6.465