44F-27 |
Physical properties of pine nut gruel manufactured with rice powder under different processing conditions |
J. B. EUN, X. Zhang, and F. Z. Lee. Department of Food Science and Technology, Chonnam National University, 300 Yongbong-dong Buk-gu, Kwangju, 500-757, South Korea Recently gruel has become very popular among patients and seniors in Korea and consumers require the various types of gruel to their satisfaction. Pine nut gruel is one of the Korean traditional gruel; however, there has been no report on processing of the pine nut gruel. Therefore, the objective of this study was to investigated physical properties of the pine nut gruel with rice powder were under different processing conditions using central composite design. Viscosity of the gruel was measured with Brookfield digital viscometer and spreadability was measured using line speed chart. Soluble solid content was determined by AOAC method and color was measured using a Hunter colorimeter. In the viscosity of gruel, the critical values of canonical analysis of response surface were at as 18.34 times as times as volume of sugar and salt solution to rice weight (v/w), at 23% of pine nut weight ratio to rice weight (w/w) and for 4.12 min of heating time. Under this condition, the coefficient of determination (R2) was 0.79 and the predicted value of stationary point was 1175.49 cps, showing saddle point. The critical values were 17.08 times, 14.98% and 8.11 min respectively, in the spreadability. The R2 was 0.95 and the predicted value was 6.99 cm, showing, also, saddle point. In the content of solid soluble, the critical values were 17.21 times, 9% and 3.92 min respectively. The R2was 0.74 and the predicted value was 8.93 g, showing saddle point. The critical values were 15.44 times, 16.55% and 5.65 min respectively, in pH. The R2was 0.83 and the predicted value was 6.78, showing saddle point. These results indicated that viscosity of the gruel was decreased with increasing ratio of pine nut powder to rice powder and increasing volume of sugar and salt solution, but increased with increasing heating time.
Session 44F, Product Development
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