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Quality properties of rice cake containing Artemisia annua L. powder
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.811-816
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.811
 Title & Authors
Quality properties of rice cake containing Artemisia annua L. powder
Moon, Eun Woo; Park, Hun Jo; Park, Jung Suk; Lee, Mi Kyung; Na, Hwan Sik;
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 Abstract
The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.
 Keywords
Artemisia annua L.;rice cake;quality properties;sensory characteristics;
 Language
Korean
 Cited by
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