쌀 전분과 구아검의 첨가가 크림수프의 품질에 미치는 영향

Abstract

The quality characteristics of cream soup containing 5% w/w rice starch replaced with varying levels (10-30% ofrice starch) of guar gum as thickening agents were investigated to develop a new cream soup formulation. Rapidvisco-analysis (RVA) showed that the replacement of guar gum with rice starch significantly lowered the pastingtemperature and increased the peak, trough, breakdown and final viscosities. Guar gum also lowered pasting temperaturesin cream soup formulation and resulted in increased pasting viscosities. Rice starch with guar gum slightlyincreased the moisture content of the cream soup. As the guar gum substitution increased, the lightness (L value)slightly decreased, while the yellowness (b value) increased. Apparent viscosity measured in the cooked cream soupcontaining rice starch was somewhat lower than those containing potato, sweet potato, tapioca, and wheat starches,while increasing gradually with increased guar gum replacement levels. Sensory evaluations showed that the overallacceptability score of cream soup containing rice starch was 6.7 on a nine-point hedonic scale and comparable tosoups containing potato, sweet potato, wheat, and tapioca starches with scores ranging from 6.2 to 6.9. The ricestarch cream soup was reported to have a soft and clean taste. Guar gum replacement up to 15% appeared toimprove the sensory characteristics of rice starch cream soup including appearance, flavor, mouthfeel, and overallacceptability.