Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Comparative Study of the Processing Aptitudes of the Muffins Produced by Rice Cultivars

품종별 쌀가루로 제조한 퀵 브래드 쌀 머핀의 가공성 비교

  • Kim, Joo-Hee (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, RDA) ;
  • Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
  • 김주희 (경북대학교 식품영양학과) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 강미영 (경북대학교 식품영양학과)
  • Published : 2012.10.31
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Abstract

This study was performed to compare the processing aptitudes of the rice muffins produced from the seven rice varieties, including Goami, Goami 2, Deuraechan, Baegjinju, Seolgaeng, Haiami and Hanareum, along with the use of hydroxypropyl methylcelluloses (HPMCs) as a replacement for the egg white. The water binding capacity of rice flours was significantly higher than that of wheat flour, but its fat binding capacity was lower than that of wheat flour (p<0.05). In the viscosity of the batter, Goami and Baegjinju were lower than that of the wheat flour. There was no significant difference in the specific gravity of Seolgaeng and the batter of wheat flour. The pH of all varieties except Goami 2 was higher than batter of wheat flour(p<0.05). Haiami flour produced higher muffin volume and specific volume compared with the wheat flour muffin. The textural characteristics, the muffins produced by Haiami and Hanareum flours had significantly lower hardness than the wheat flour muffin after 30 hours. All rice varieties except Gaomi 2 showed no significant difference compared to the wheat flour muffin in color, taste and texture (p<0.05). Furthermore, flavor of muffins produced from the Seolgaeng, Haiami and Hanareum flours tested higher than the wheat flour muffin. It was concluded that the rice varieties of Seolgaeng, Goami, Haiami and Hanareum were considered to be the most suitable rice cultivars for the rice muffins.

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References

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