Quality Characteristics of Chia Seed Porridge SAFETY from Adult Disease in Republic of KOREA
0
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
Purpose; The purpose of this study is to develop healthy porridge for the contemporary people by adding chia seed in the Korean traditional rice porridge to facilitate rice consumption which has been reduced these days. The study made 6.5 times porridge samples by adding omega 3 fatty acid abundant chia seed in proportions of 5%, 10%, 15% and 20% respectively. The result of measuring viscosity showed that when the added proportion of chia seed increased. The result of measuring spreadability showed that when the added proportion of chia seed increased. The result of measuring lightness of the porridge decreased significantly. The result of sensory evaluation showed that savory taste and flavor increased significantly when the added proportion of chia seed increased. The greasy taste and consistency also increased significantly when the added proportion increased. Besides, the feeling in the mouth and overall preference showed that Sample CS20 with 20% chia seed was most significantly preferred. This indicates that the optimum proportion of adding chia seed in the porridge is 20%. Therefore, it is also considered a good idea to add chia seeds to the axis to make up for the lack of omega 3 fatty acid of modern people. Also it is thought that later research on the general and nutritional content of chia seed should be carried out to derive the results that omega 3 fatty acids rich in chia seed are beneficial to adult diseases.
Abstract
Purpose; The purpose of this study is to develop healthy porridge for the contemporary people by adding chia seed in the Korean traditional rice porridge to facilitate rice consumption which has been reduced these days. The study made 6.5 times porridge samples by adding omega 3 fatty acid abundant chia seed in proportions of 5%, 10%, 15% and 20% respectively. The result of measuring viscosity showed that when the added proportion of chia seed increased. The result of measuring spreadability showed that when the added proportion of chia seed increased. The result of measuring lightness of the porridge decreased significantly. The result of sensory evaluation showed that savory taste and flavor increased significantly when the added proportion of chia seed increased. The greasy taste and consistency also increased significantly when the added proportion increased. Besides, the feeling in the mouth and overall preference showed that Sample CS20 with 20% chia seed was most significantly preferred. This indicates that the optimum proportion of adding chia seed in the porridge is 20%. Therefore, it is also considered a good idea to add chia seeds to the axis to make up for the lack of omega 3 fatty acid of modern people. Also it is thought that later research on the general and nutritional content of chia seed should be carried out to derive the results that omega 3 fatty acids rich in chia seed are beneficial to adult diseases.
참고문헌 (13)
- Ayeraz JR, "Oil Content and Fatty Acid Com-position of Chia from Five Northwestern Lo-cations in Argentina", Journal of the American Oil Chemists' Society, 72(9), pp.1079~1081 (1995)
- Michaelsen KF, "Complementary Feeding a Global Perspective", GlobalIssueinPediatric Nutrition, 14(10), pp.763~766 (1998)
- Lee HJ, "Research of Kinds of Rice Porridges and Recipes o Fit", TheKorean Journal of Nutrition, 13(3), pp.281~290 (2000)
- Jang MS, "The Nutritional Study of Korean Traditional Gruels(Ⅰ)", Journalof the KoreanHome Economics Association, 13(1), pp.3~11 (1977)
- 박정리, "쌀가루의 종류와 농도를 달리한 찐 흑임자 첨가 흑임자죽의 품질특성", 한국식품조리과학회지, 23(6), pp.919~929 (2007), 한국식품조리과학회
- Lee C, "Studies on the Physico-chemical Properties of the Pine Nut's Grule during Storage", Journal of the Korean Society of Food Science and Nutri-tion, 32(1), pp.140~146 (2000)
- Kim JM, "Physi-cal and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginkgo Nut Powder", Korean Journal of Food and Cookery Science, 36(3), pp.223~228 (2004)
- 박정리, "흑임자죽 재료배합비의 최적화 연구", 한국식품조리과학회지, 19(6), pp.685~693 (2003), 한국식품조리과학회
- 지정란, "들깨분말을 첨가한 식빵의 레올로지 및 품질특성", Culinary Science & Hospitality Research, 19(3), pp.142~155 (2013), (사)한국조리학회[DOI]
- Yoon GS, "Effect of Partial and Replacement of Rice Flour with Black and Brown Rice Flour on Texture Properties and Retrograda-tion of Julpyun", Journal of the Korean Home Economics Association, 39(1), pp.103~111 (2001)
- Ha KH, "Characteristics of Noodle Made with Composition Flours of Perilla and Wheat", TheKorean Journal of Nutrition, 28(6), pp.1256~1259 (1999)
- Moon SH, "Optimization for Preparing Condi-tions of Gruel of Top Shell(Bomal-jook) with Hijikia Fusiforme", Master, pp.2004
- Lee DH, "Change inPhysicochemical and Quality Characteristics during Storage in Ses-ame Gruels using Sesame", Master, pp.2004