Sunsik is the product made by grinding roasted grain, vegetable, nut or seaweed and it is in great demand as a good meal replacement because of its convenience to eat. In this study, the quality and physicochemical characteristics of 10 kinds of commercial (A to J) and newly developed (D-1 to D-5) S...
Sunsik is the product made by grinding roasted grain, vegetable, nut or seaweed and it is in great demand as a good meal replacement because of its convenience to eat. In this study, the quality and physicochemical characteristics of 10 kinds of commercial (A to J) and newly developed (D-1 to D-5) Sunsik products were investigated. The Sunsik D-1, D-2 and D-3 were made by different roasting temperature and time (D-1: 220 ℃, 15 min, D-2: 220 ℃, 25 min, D-3: 230 ℃, 15 min). The Sunsik D-4 was made by grain flours that were passed through 100-mesh while particle size of the other products was 140-mesh. The Sunsik D-5 was made by different formulation with substitution of germinated grains. In commercial Sunsik, the moisture content of Sunsik was ranged from 1.00 to 3.23% and lightness value was range of 64.5-76.3. The particle size of Sunsik J had the largest (55.2 µm), whereas Sunsik I had the smallest (24.1 µm). The viscosity was appeared in the various range from 35 cP to 976 cP and sugar content was range of 1.13-3.73 °brix. The pH was appeared in the similar range of 5.97-6.70. Gelatinization peak of 5 kinds of Sunsik (A, D, E, G and H) was not observed. The total aerobic counts were range of 2-4 log CFU/ml in microbial safety test. The 5 kinds of Sunsik (B, C, E, I and J) did not detect in coliform group. In sensory evaluation, Sunsik B, E and I had good scores in overall acceptance because they had lower viscosity but higher sweetness and savory flavor than other products.
In newly developed Sunsik, the moisture content of Sunsik was range of 3.24-7.10% and lightness value was range of 69.2-73.2. The particle size of D-4 had the largest (50.1 µm), whereas D-2 had the smallest (38.4 µm). The viscosity and sugar content was appeared in the similar range from 57 cP to 74 cP and from 1.5 to 1.7 °brix, respectively. The pH was appeared in the similar range of 6.30-6.55. Gelatinization enthalpy of D-4 had the highest (4.46 J/g), whereas D-3 had the lowest (2.95 J/g). The total aerobic counts were range of 3-4 log CFU/ml in microbial safety test and the coliform group did not detected. In sensory evaluation, Sunsik D-2 and D-5 had good scores in overall acceptance because they had higher savory flavor and suitable viscosity than other the test Sunsik.
Sunsik is the product made by grinding roasted grain, vegetable, nut or seaweed and it is in great demand as a good meal replacement because of its convenience to eat. In this study, the quality and physicochemical characteristics of 10 kinds of commercial (A to J) and newly developed (D-1 to D-5) Sunsik products were investigated. The Sunsik D-1, D-2 and D-3 were made by different roasting temperature and time (D-1: 220 ℃, 15 min, D-2: 220 ℃, 25 min, D-3: 230 ℃, 15 min). The Sunsik D-4 was made by grain flours that were passed through 100-mesh while particle size of the other products was 140-mesh. The Sunsik D-5 was made by different formulation with substitution of germinated grains. In commercial Sunsik, the moisture content of Sunsik was ranged from 1.00 to 3.23% and lightness value was range of 64.5-76.3. The particle size of Sunsik J had the largest (55.2 µm), whereas Sunsik I had the smallest (24.1 µm). The viscosity was appeared in the various range from 35 cP to 976 cP and sugar content was range of 1.13-3.73 °brix. The pH was appeared in the similar range of 5.97-6.70. Gelatinization peak of 5 kinds of Sunsik (A, D, E, G and H) was not observed. The total aerobic counts were range of 2-4 log CFU/ml in microbial safety test. The 5 kinds of Sunsik (B, C, E, I and J) did not detect in coliform group. In sensory evaluation, Sunsik B, E and I had good scores in overall acceptance because they had lower viscosity but higher sweetness and savory flavor than other products.
In newly developed Sunsik, the moisture content of Sunsik was range of 3.24-7.10% and lightness value was range of 69.2-73.2. The particle size of D-4 had the largest (50.1 µm), whereas D-2 had the smallest (38.4 µm). The viscosity and sugar content was appeared in the similar range from 57 cP to 74 cP and from 1.5 to 1.7 °brix, respectively. The pH was appeared in the similar range of 6.30-6.55. Gelatinization enthalpy of D-4 had the highest (4.46 J/g), whereas D-3 had the lowest (2.95 J/g). The total aerobic counts were range of 3-4 log CFU/ml in microbial safety test and the coliform group did not detected. In sensory evaluation, Sunsik D-2 and D-5 had good scores in overall acceptance because they had higher savory flavor and suitable viscosity than other the test Sunsik.
주제어
#commercial Sunsik Roasting Germinated grain physicochemical properties Sensory evaluation
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