한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제31권6호
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  • Pages.781-790
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  • 2015
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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발아현미 가루 첨가비율에 따른 글루텐 프리 쌀 파운드케이크의 품질 및 저장특성

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

  • 윤해라 (전남대학교 식품영양과학부 및 생활과학연구소) ;
  • 김지명 (전남대학교 식품영양과학부 및 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양과학부 및 생활과학연구소)
  • 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)
  • 투고 : 2015.08.05
  • 심사 : 2015.12.29
  • 발행 : 2015.12.31
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초록

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.

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  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