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Quality characteristics and antioxidant activity of muffins prepared by substituting wheat flour with different rice powders

밀가루를 대체한 다양한 종류의 쌀가루 머핀의 품질특성 및 항산화 효과

  • Song, Da Hye (Department of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Kim, Gyeong-Ji (Division of Food Bioscience, Konkuk University) ;
  • Kim, Ji Hyeong (Division of Food Bioscience, Konkuk University) ;
  • Seo, Hae Ryoung (Division of Food Bioscience, Konkuk University) ;
  • Kim, Seo Gang (Agricultural Company PETRA Inc.) ;
  • Yoon, Jin A (Division of Food Science, KC University) ;
  • Chung, Kang Hyun (Department of Food Science and Technology, Seoul National University of Science & Technology) ;
  • An, Jeung Hee (Division of Food Bioscience, Konkuk University)
  • 송다혜 (서울과학기술대학교 식품공학과) ;
  • 김경지 (건국대학교 식품생명과학부) ;
  • 김지형 (건국대학교 식품생명과학부) ;
  • 서혜령 (건국대학교 식품생명과학부) ;
  • 김서강 (농업회사법인 페트라 주식회사) ;
  • 윤진아 (케이씨대학교 식품과학부) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 안정희 (건국대학교 식품생명과학부)
  • Received : 2017.06.09
  • Accepted : 2017.07.13
  • Published : 2017.10.31

Abstract

This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.

Keywords

Rice powder muffins;quality characteristics;free radical-scavenging activity

Acknowledgement

Supported by : 중소기업청

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