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Quality properties of rice cake containing Artemisia annua L. powder

개똥쑥 분말을 첨가한 절편의 품질특성

  • Received : 2015.03.13
  • Accepted : 2015.10.16
  • Published : 2015.12.30

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

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Acknowledgement

Supported by : 중소기업청