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Quality characteristics of rice cupcakes prepared from Korean rice varieties

품종이 다른 국내산 쌀을 이용한 쌀컵케이크의 품질 특성

  • Kim, Ji Myoung (Department of Food and Nutrition, Chonnam National University) ;
  • No, Junhee (Department of Food and Nutrition, Chonnam National University) ;
  • Song, Nan Ju (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
  • 김지명 (전남대학교 식품영양학과) ;
  • 노준희 (전남대학교 식품영양학과) ;
  • 송난주 (전남대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과)
  • Received : 2016.09.23
  • Accepted : 2016.12.08
  • Published : 2017.04.30

Abstract

The physicochemical properties of rice flours and quality characteristics of rice cupcake were investigated using the domestic rice varieties Goami, Hanareum, Hanmaeum, Deuraechan, Seolgaeng, and Haiami. Protein and amylose contents were highest in. The final and setback viscosities of Haiami, Hanmaeum, Deuraechan, and Hanareum were higher than those of Goami and Seolgaeng. The specific volume of rice cupcakes was lower with Goami and Haiami than with the others. Seolgaeng cupcake had a dented surface and irregular air pockets, while the Hanareum cupcake was well shaped and had uniform air pockets. The hardness, springiness, and chewiness of Goami and Haiami cupcakes were higher than those of the others, while adhesiveness was observed only in Seolgaeng cupcake. The overall preferences scores of rice cupcakes prepared from Hanareum, Hanmaeum and Deuraechan were higher than for the other cupcakes (p<0.05). These results suggested that amylose content, and final and setback viscosities of rice flour are very important factors in rice cupcakes.

Keywords

high yield rice;rice cupcake;amylose content;final viscosity;setback viscosity

Acknowledgement

Supported by : 미래창조과학부

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