Quality and Preference of Foam Rice Porridge Prepared with Rice Gel

Abstract

To prepare espuma rice porridge suitable for consumption by Japanese people, rice porridge was cooked with rice gel instead of cream, and the amount of meringue powder was changed. Its quality and suitability were subsequently examined. The following results were obtained: 1) Additional meringue powder was effective for preparing espuma with rice gel. 2) The sample density was 0.35 g/cm³. 3) The foam was stable for 60 min after sample preparation and syneresis. 4) Regarding textural properties, additional meringue powder increased hardness and adhesiveness. Immediately after preparation, the samples met the food permissions criteria for persons with difficulty swallowing (Criterion III). 5) Regarding material structure, an increased quantity of meringue powder decreased the size of the foam, which had high stability. 6) In the analytical-type sensory evaluation, neither the 3% nor the 6% meringue powder samples were superior for "rice aroma" or "rice taste." The preferential sensory evaluation showed no preference between the 3% and 6% meringue powder samples.

Thus, it was conjectured that these two samples are preferred as espuma.