초록 열기/닫기 버튼
This study investigated lotus root powder substituted for rice flour in porridge recipes with the amounts of 0, 5, 10, 15 and 20%. DPPH scavenging capacity, total phenol, and total flavonoid of lotus root porridge batter have increased as the lotus root powder content increased. Moisture and carbohydrate of lotus root porridge batter have decreased as the lotus root powder content increased, crude protein, crude fat, and crude ash have increased. pH of lotus root porridge batter have increased as the lotus root powder content increased, and Brix have decreased. Viscosity and soluble solid of lotus root porridge batter have increased as the lotus root powder content increased, and spreadability have decreased. Water holding capacity of lotus root porridge batter have increased as the lotus root powder content increased, and malonaldehyde have decreased. The chromaticity measurement result showed that the ‘L’ and ‘b’ of lotus root porridge have decreased as the lotus root powder content increased, ‘a’ have increased. The texture measurement result showed that the hardness, chewiness of lotus root porridge have increased as the lotus root powder content increased, cohesiveness did not show any considerable differences between the porridge. Overall acceptance scores showed a high overall acceptability for the lotus root porridge made with 10% lotus root powder.
