Effect of Roasting on Particle Size, Water-holding Capacity, and Viscosity of Cereal-based Sunsik | Zendy

EunMi Koh | Zendy; Saehun Mun | Zendy; Jeonghee Surh | Zendy

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Effect of Roasting on Particle Size, Water-holding Capacity, and Viscosity of Cereal-based Sunsik

Author(s) -

EunMi Koh,

Saehun Mun,

Jeonghee Surh

Publication year - 2014

Publication title -

korean journal of food and cookery science

Language(s) - English

Resource type - Journals

eISSN - 2287-1780

pISSN - 2287-1772

DOI - 10.9724/kfcs.2014.30.5.526

Subject(s) - roasting , viscosity , particle size , water holding capacity , food science , pulp and paper industry , materials science , chemistry , composite material , metallurgy , engineering

The effect of roasting on particle size distribution, water-holding capacity, and viscosity of sunsik was investigated in this study using non-roasted one as control. Roasting increased the size of particles in sunsik, in particular, particles larger than 1 μm in diameter, indicating that roasted sunsik is likely to sediment faster, thereby decreasing the time to maintain dispersibility when mixing with water. Roasting also increased the water-holding capacity of sunsik, indicating that polymerization occurred greater than a pyrolysis during roasting, leading to increased viscosity in roasted sunsik. These results indicate that the roasting affected the dispersibility and viscosity of sunsik by increasing particle size and water-holding capacity, respectively.

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