The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Quality Characteristics of Cooked Rice with Mixed Cereals by Blending Ratio of the Cereals Frequently Consumed in Korea

섭취빈도가 높은 곡류의 혼합비율에 따른 곡류 혼합밥의 품질특성

  • Han, Gyusang (Department of Global Korean Culinary Arts, Woosong University) ;
  • Chung, Hae-Jung (Creative Culinary Institute of Korea) ;
  • Lee, Youngmi (Department of Food and Nutrition, Seoul National University) ;
  • Yoon, Jihyun (Department of Food and Nutrition, Seoul National University)
  • Received : 2012.11.22
  • Accepted : 2012.12.13
  • Published : 2012.12.30
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Abstract

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

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References

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