Quality Characteristics of Chia Seed Porridge SAFETY from Adult Disease in Republic of KOREA

• 발행기관: J-INSTITUTE
• 저자명: Kim Hyun-ah
• 간행물 정보: 『International Journal of Crisis & Safety』vol.4 no.2, 1~6쪽, 전체 6쪽
• 주제분류: 사회과학 > 사회학
• 파일형태: PDF
• 발행일자: 2019.08.10

영문 초록

Purpose; The purpose of this study is to develop healthy porridge for the contemporary people by adding chia seed in the Korean traditional rice porridge to facilitate rice consumption which has been reduced these days. The study made 6.5 times porridge samples by adding omega 3 fatty acid abundant chia seed in proportions of 5%, 10%, 15% and 20% respectively. The result of measuring viscosity showed that when the added proportion of chia seed increased. The result of measuring spreadability showed that when the added proportion of chia seed in-creased. The result of measuring lightness of the porridge decreased significantly. The result of sensory evaluation showed that savory taste and flavor increased significantly when the added proportion of chia seed increased. The greasy taste and consistency also increased significantly when the added proportion increased. Besides, the feeling in the mouth and overall preference showed that Sample CS20 with 20% chia seed was most significantly preferred. This indicates that the optimum proportion of adding chia seed in the porridge is 20%. Therefore, it is also considered a good idea to add chia seeds to the axis to make up for the lack of omega 3 fatty acid of modern people. Also it is thought that later research on the general and nutritional content of chia seed should be carried out to derive the results that omega 3 fatty acids rich in chia seed are beneficial to adult diseases.

목차

1. Introduction

2. Experimental Methods

3. Results and Discussion

4. Summary and Conclusion

5. References

키워드

Safety Chia Seed Porridge Adult Diseases Omega 3 Fatty Acid