입자 크기에 따른 난황죽의 이화학적 및 영양학적 특성

• Published in: 東아시아食生活學會誌 Vol. 20; no. 1; pp. 77 - 83
• Main Authors: 김혜란(Hye Ran Kim), 김미리(Mee Ree Kim)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2010
• Subjects: 생활과학; nutritional properties; particle size; Egg yolk-rice porridge; viscosity
• ISSN: 1225-6781; 2288-8802

The study was conducted to investigate the effect of particle size on the physicochemical properties of egg yolk-rice porridge. The pH of egg yolk-rice porridge was decreased when compared to that of the control, while the lightness and yellowness was increased as the rice particle size increased. The viscosity of whole particle egg yolk porridge was highest among the three porridges at $40^{\circ}C$. The protein content of the egg yolk-rice porridge was increased three-fold, when compared to that of the rice porridges. The total amino acid content of egg yolk-rice porridge was 1,500.6 mg/100 g, while that of rice was 1,147.5 mg/100 g. The Lys and Thr content of the amino acid content of egg yolk-rice porridge were also increased. Sensory evaluation results revealed that the half particle size rice egg yolk-rice porridge had the highest scores in color, taste and over-all preference. Based on these results, the half particle size egg yolk-porridge had good quality with respect to both the physicochemical and nutritional properties.