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Effects of Tapioca Starches on Quality Characteristics of Rice Cookies

타피오카전분의 첨가가 쌀쿠키의 품질특성에 미치는 영향

  • Lee, Joon-Kyoung (Department of Chemical Engineering & Biotechnology, Korea Polytechnic University) ;
  • Oh, Sung Hoon (Department of Biotechnology & Food Science, ShinAnsan University) ;
  • Lim, Jae Kag (Department of Chemical Engineering & Biotechnology, Korea Polytechnic University)
  • 이준경 (한국산업기술대학교 생명화학공학과) ;
  • 오성훈 (신안산대학교 식품생명과학과) ;
  • 임재각 (한국산업기술대학교 생명화학공학과)
  • Received : 2013.03.05
  • Accepted : 2013.08.21
  • Published : 2013.10.31

Abstract

The effects of tapioca starch (TS) and tapioca modified starch (TMS) as additives on the quality characteristics of rice cookies were investigated in this study. The amounts of TS and TMS replaced were 5, 10 and 15%(w/w) based on 100 g of rice flour. At the result of rapid viscosity analyser (RVA) properties of rice flour added with starches, peak, trough, and final viscosity of rice flour added with TMS decreased significantly(p<0.05). Hardness of dough and cookies as measured by Texture analyzer (TA) significantly decreased upon addition of TMS, and hardness of cookies significantly decreased upon addition of TS, hardness of cookies TMS lower than TS. L value of dough and cookies increased upon addition of TMS, whereas a value decreased upon addition of TMS. Spreadability of cookies increased upon addition of TMS, 10% TMS is the highest. Bulk density of dough decreased upon addition of TMS, bulk density of cookies decreased upon addition of TS and TMS, and bulk density of TMS cookie lower than TS cookie. In sensory evaluation, 10% TS added rice cookies showed the highest score in overall acceptability, hardness, brittleness, color, softness, taste and flavor, and 15% TS added rice cookies showed the highest score in appearance. And 15% TMS added rice cookies showed the highest score in overall acceptability, taste, brittleness, flavor, and 10% TMS added rice cookies showed the highest score in hardness, flavor, taste and color. It is indicated that the quality characteristics and sensory characteristics of the rice cookie can be improved by adding TS and TMS.

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