Effects of additives on physicochemical properties of gruels during storage

초록

This study examined the effects of additives on the physicochemical properties of gruels during storage. The color, a-value, and b-value of fine-nut, dried pollack, soybean, and chicken gruels increased, while the L-value and whiteness decreased. In addition, the a-value, b-value, and L-value of oyster mushroom gruel decreased upon increase in the storage period. Texture analyzer measurements of gruels revealed that the gumminess, cohesiveness, adhesiveness, and hardness decreased during the storage period of 90 days. The amylose and total sugar contents were also decreased during this storage period. Majority of the fatty acid composition of the gruels during the storage period at 25oC was due to unsaturated fatty acid. The total unsaturated fatty acid content decreased, whereas saturated fatty acid content increased during the storage period of 45 days.

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