Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The quality Characteristics of Saccharified Minor Cereal Gruel Prepared with Different Grain Kojis

곡류 코지를 이용하여 제조한 당화잡곡죽의 품질 특성

  • Hwang, In-Guk (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Jin-Sook (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Yoo, Seon-Mi (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ja-Young (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Yang, Ji-Won (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김자영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 양지원 (농촌진흥청 국립농업과학원 농식품자원부)
  • Published : 2011.12.30
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Abstract

This study investigated the quality characteristics of saccharified minor cereal gruel prepared with different grain kojis (rice, buckwheat, sorghum, adlay, and Italian millet koji). The moisture, crude protein, crude lipid, and crude ash contents of raw materials showed ranges of 11.12 - 12.85; 5.81-16.24; 0.56 - 4.36, and 0.28 - 1.93%, respectively. The crude protein, crude lipid, and crude ash contents of the samples showed ranges of 1.64 to 2.44; 0.08 to 0.28, and 0.09 to 0.18%, respectively. The pH, L, a, and b values ranged from 6.11- 6.43; 58.72 - 65.96; 2.92 - 5.76, and 7.81- 9.42, respectively. The viscosities of saccharified minor cereal gruel prepared with different grain kojis were significantly (p<0.05) lower than the unsaccharified minor cereal gruel. After the saccharification, the soluble solids, glucose, and maltose content were significantly (p<0.05) increased, with ranges of $9.58-10.61^{\circ}Brix$; 0.64 - 0.90%, and 0.32 - 0.50%, respectively. A sensory evaluation indicated that minor cereal gruels saccharified using sorghum koji and adlay koji were more acceptable than unsaccharified minor cereal gruel. In conclusion, the cereal kojis could be used as a gruel processing method that would increase the sensory properties and nutritional values of gruels.

Keywords

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