Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality and Storage Characteristics of Gluten-free Rice Pound Cakes with Different Ratios of Germinated Brown Rice Flour

발아현미 가루 첨가비율에 따른 글루텐 프리 쌀 파운드케이크의 품질 및 저장특성

  • Yun, Hae-Ra (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University) ;
  • Kim, Ji Myoung (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University)
  • 윤해라 (전남대학교 식품영양과학부 및 생활과학연구소) ;
  • 김지명 (전남대학교 식품영양과학부 및 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양과학부 및 생활과학연구소)
  • Received : 2015.08.05
  • Accepted : 2015.12.29
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at $2{\theta}=17^{\circ}$ decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.

Keywords

References

  1. AACC. 2000. Approved AACC method 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA
  2. An SH, Park GS. 2012. Quality characteristics of pound cake containing Angelica gigas Nakai with various levels of rice flour. Korean J Food Cook Sci 28(6):763-772 https://doi.org/10.9724/kfcs.2012.28.6.763
  3. Capriles VD, Almeida EL, Ferreira RE, Areas JAG, Steel CJ, Chang YK. 2008. Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour. Cereal Chem 85(5):614-618 https://doi.org/10.1094/CCHEM-85-5-0614
  4. Chinma CE, Anuonye JC, Simon OC, Ohiare RO, Danbaba N. 2015. Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Food Chem 185:454-458 https://doi.org/10.1016/j.foodchem.2015.04.010
  5. Chung HS, Lim JA, Lee JH. 2014. Quality and antioxidant properties of pound cakes supplemented with flaxseed powder. J Korean Soc Food Sci Nutr 43(12):1959-1963 https://doi.org/10.3746/jkfn.2014.43.12.1959
  6. Cornejo F, Caceres PJ, Martinez-Villaluenga C, Rosell CM, Frias J. 2015. Effects of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chem 173:298-304 https://doi.org/10.1016/j.foodchem.2014.10.037
  7. Esa NM, Kadir K-K A, Amom Z, Azlan A. 2013. Antioxidant activity of white rice, brown rice and germinated brown rice (in vivo and in vitro) and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits. Food Chem 141(2):1306-1312 https://doi.org/10.1016/j.foodchem.2013.03.086
  8. Feranndez-Orozco R, Frias J., Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C. 2008. Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit. Food Chem 111(3):622-630 https://doi.org/10.1016/j.foodchem.2008.04.028
  9. Heo S, Lee SM, Shim JH, Yoo SH, Lee S. 2013. Effect of dryand wet-milled rice flours on the quality attributes of glutenfree dough and noodles. J Food Eng 116(1):213-217 https://doi.org/10.1016/j.jfoodeng.2012.11.017
  10. Jeong S, Kang WS, Shin M. 2013. Improvement of the quality of gluten-free rice pound cake using extruded rice flour. Food Sci Biotechnol 22(1):173-180 https://doi.org/10.1007/s10068-013-0024-x
  11. Kim OK. 1981. A three way contribution of wheat flour lipids, shortening and surfactants to bread-making. Korean J Food Sci Technol 13(1):74-89
  12. Kim HY, Hwang IG, Kim TM, Woo KS, Park DS, Kim JH, Kim DJ, Lee J, Lee YR, Jeong HS. 2012. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chem 134(1): 288-293 https://doi.org/10.1016/j.foodchem.2012.02.138
  13. Kim JM, Shin M. 2014. Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes. LWTFood Sci Technol 59(1):526-532
  14. Kim SL, Son YK, Rok J, Hur HS. 2001. Effect of germination condition and drying methods on physicochemical properties sprouted brown rice. Korean J Crop Sci 46(3):221-228
  15. Kim Y, Kee JI, Lee S, Yoo SH. 2014. Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chem 145:409-415 https://doi.org/10.1016/j.foodchem.2013.08.078
  16. Laureati M, Giussani B, Pegliarini E. 2012. Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects. Food Res Int 46(1):326-333 https://doi.org/10.1016/j.foodres.2011.12.020
  17. Lionetti E, Francavilla R, Pavone P, Pavone L, Francavilla T, Pulvirenti A, Giugno R, Ruggieri M. 2010. The neurology of coeliac disease in childhood: What is the evidence? A systematic review and meta-analysis. Dev Med Child Neurol 52(8):700-707 https://doi.org/10.1111/j.1469-8749.2010.03647.x
  18. Lu ZH, Li LT, Min WH, Wang F, Tatsumi E. 2005. The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles. Int J Food Sci Technol 40(9):985-992 https://doi.org/10.1111/j.1365-2621.2005.01032.x
  19. Michiyo W, Tomoko M, Kikuichi T, Hiroshi K, Naofumi M. 2004. Application of pregerminated brown rice for breadmaking. Cereal Chem 81(4):450-455 https://doi.org/10.1094/CCHEM.2004.81.4.450
  20. Moongngarm A, Saetung N. 2010. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chem 122(3):782-788 https://doi.org/10.1016/j.foodchem.2010.03.053
  21. Park GS, An SH. 2012. Quality characteristics of pound cake added with Angelica gigas Nakai powder. Korean J Food Cook Sci 28(4):463-471 https://doi.org/10.9724/kfcs.2012.28.4.463
  22. Park SJ, Ha K-Y, Shin M. 2012. Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea. Food Sci Biotechnol 21(2):365-372 https://doi.org/10.1007/s10068-012-0048-7
  23. Shin M, Gang DO, Song J. 2010. Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci Biotechnol 19(4):951-956 https://doi.org/10.1007/s10068-010-0133-8
  24. Shudha ML, Baskaran V, Leelavathi K. 2006. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem 104(2):125-132
  25. Susanna S, Prabhasankar P. 2013. A study on development of gluten free pasta and its biochemical and immunological validation. LWT-Food Sci Technol 50(2):613-621 https://doi.org/10.1016/j.lwt.2012.07.040
  26. US Food and Drug Administration. 2013. FDA defines "glutenfree" for food labeling. Available from: http://www.fda.gov/ NewsEvents/Newsroom/PressAnnouncements/ucm363474.htm. Accessed November 30, 2015
  27. Wu F, Yang N, Toure A, Jin Z, Xu X. 2013. Germinated brown rice and its role in human health. Critical Rev Food Sci Nutr 53(5):451-463 https://doi.org/10.1080/10408398.2010.542259
  28. Yoo SS, Jeong HC. 2012. Quality characteristics of pound cake with added mulberry fruit powder. J East Asian Soc Dietary Life 22(2):239-245

Cited by

  1. Physicochemical and Cooking Characteristics of Non-waxy Soft Brown Rice vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.531
  2. Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.41
  3. Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.127
  4. Sensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mungbean and Acorn Starches vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.413
  5. A Scientific Approach to Increase the Consumption of Rice as Future Food Resources vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.713
  6. 구아검 및 바질검 첨가 Gluten-free 생면의 제조 및 품질 특성 비교 vol.23, pp.4, 2015, https://doi.org/10.20878/cshr.2017.23.4.012
  7. Rice granules with improved solubility prepared via fluidised-bed granulation vol.17, pp.2, 2015, https://doi.org/10.1515/ijfe-2019-0287
  8. 민들레 분말의 첨가가 파운드 케이크의 품질특성에 미치는 영향 vol.27, pp.3, 2015, https://doi.org/10.14373/jkda.2021.27.3.191