Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

A Study on Physicochemical Properties and Digestive Ratio Measurement of Carrot Juice Adding Cooked Rice

당근즙 첨가 효반미의 성분 및 소화율 측정

  • 오미향 (동아대학교 식품과학부 식품영양학과) ;
  • 김경자 (동아대학교 식품과학부 식품영양학과)
  • Published : 2002.12.01
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Abstract

This study was attempted to enhance the contents of dietary fiber and minerals of cooked rice by adding four different levels of carrot juice in cooking water (0%:A. 10%:B. 20%:C. 30%:D). The degree of gelatinization and retrogradation, sensory evaluation. and in vitro digestion ratio were tested. These results concluded that the rice cooked with 10～20 % of carrot juice in cooking water was quite acceptable. the optimum cooking conditions fur the rice were one hour presoaking time, 160% cooking water to rice ratio. 20 minutes heating time and 10 minutes steamed cooking.

Keywords

References

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