Effect of processing method on quality characteristics of gluten-free rice cookies containing legume flours

두류가 첨가된 글루텐-프리 쌀쿠키의 품질 특성에 가공방법이 미치는 영향

  • Kim, Yuyeon (Division of Food and Nutrition, Chonnam National University) ;
  • Jeong, Duyun (Division of Food and Nutrition, Chonnam National University) ;
  • Chung, Hyun-Jung (Division of Food and Nutrition, Chonnam National University)
  • 김유연 (전남대학교 식품영양과학부) ;
  • 정두연 (전남대학교 식품영양과학부) ;
  • 정현정 (전남대학교 식품영양과학부)
  • Received : 2018.09.06
  • Accepted : 2018.09.27
  • Published : 2018.10.31


Different processing methods, including steeping, boiling, roasting, and pressure roasting were used to deactivate anti-nutritional factors and remove off-flavor present in legumes. The physical and textural characteristic of cookie made with the treated flours were examined. The lightness of roasted cowpea flour was higher than that of the other treated legume flours, whereas that of pressure-roasted mungbean flour was the lowest. The boiled and pressure-roasted legume flours exhibited substantially lower pasting viscosity since the starches in these flours were considerably gelatinized during the heat treatment. Steeped mungbean flour had a significantly higher final viscosity than the other treated legume flours. Cookies containing mungbean flour had a higher protein content but lower lipid content than those containing cowpea flour. Cookies made with cowpea flour had a greater hardness than those made with mungbean flour. Cookies containing roasted flour had relatively better color properties than did those containing flours that were treated using other methods.


Supported by : 농촌진흥청


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