Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Emulsifiers on Physical Properties of Rice Cookies

유화제의 첨가가 쌀 쿠키의 물성에 미치는 영향

  • Lee, Joon-Kyoung (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University) ;
  • Jeong, Jie Hye (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University) ;
  • Lim, Jae Kag (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University)
  • 이준경 (한국산업기술대학교 생명화학공학과) ;
  • 정지혜 (한국산업기술대학교 생명화학공학과) ;
  • 임재각 (한국산업기술대학교 생명화학공학과)
  • Received : 2012.04.09
  • Accepted : 2012.10.12
  • Published : 2012.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of emulsifiers as additives on the physical properties of rice cookies were investigated in this study. The amounts of emulsifiers added were 3, 6, and 9% based on 100 g of rice flour. Peak viscosity of rice flour added with diacetyl tartaric ester of monoglyceride (DATEM) showed smaller decreases compared to addition of sodium stearoyl lactylate (SSL) or sucrose ester (SE). Hardness of dough as measured by TA increased upon addition of SSL, SE, and DATEM, whereas hardness of cookies increased upon addition of SSL and SE. In contrast, addition of DATEM did not increase hardness of cookies. Density of dough and cookies increased upon addition of SSL and SE, whereas density decreased upon addition of DATEM and spreadability showed the lowest values. From these results, it was confirmed that use of emulsifiers in cookies can control cookie texture. Compared to SSL and SE, DATEM increases hardness of dough and decreases densities of dough and cookies, making it effective in softening the texture of rice cookies.

본 연구는 제과분야에서의 쌀가루의 이용도를 높이기 위하여 쌀가루를 이용하여 쿠키를 제조하였으며, 유화제인 sodium stearoyl lactylate(SSL), sugar ester(SE), diacetyl tartaric ester of monoglyceride(DATEM)를 3, 6 및 9% 첨가한 쌀가루의 호화특성과 반죽 및 쌀쿠키의 품질특성을 측정하였다. RVA 측정 결과, 유화제를 첨가한 쌀가루의 최고점도는 감소하였으며 유화제 중 DATEM 첨가에 의한 감소폭이 가장 작았다. 반죽의 경도는 유화제의 첨가량이 증가함에 따라 증가하였으며 DATEM을 첨가 시 경도가 가장 크게 증가하였다. 또한 쌀쿠키의 경도는 SSL 및 SE 첨가에 의해서는 증가하였고 DATEM의 첨가는 상대적으로 낮은 경도를 보였다. 반죽 및 쌀쿠키의 밀도는 모두 SSL과 SE 첨가에 의해서 증가하였으나 DATEM은 반죽 및 쌀쿠키의 밀도를 감소시켰고, 퍼짐성의 결과에서도 DATEM에 의해 쌀쿠키의 퍼짐성은 낮은 값을 보였다. 이 결과를 통해 쌀쿠키 제조 시 유화제의 사용으로 쿠키의 물성을 조절할 수 있는 것을 확인하였으며, SSL이나 SE와 비교했을 때, DATEM의 첨가는 쌀가루의 수분과의 작용을 보다 용이하게 하여 반죽의 경도를 높이고 쌀쿠키의 밀도 및 경도를 감소시켜 부드러운 쌀쿠키의 물성을 나타내는데 효과적인 것으로 확인되었다.

Keywords

References

  1. Shin MS. 2010. The promotion of rice processing industry to lead green food industry of the future. Food Preserv Proc Ind 9: 16-37.
  2. Gujrala HS, Rosell CM. 2004. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Res Int 37: 75-81. https://doi.org/10.1016/j.foodres.2003.08.001
  3. Gujrala HS, Harosb M, Rosellb CM. 2004. Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase. J Food Eng 65: 89-94. https://doi.org/10.1016/j.jfoodeng.2003.12.007
  4. Sivaramakrishnan HP, Senge B, Chattopadhyay PK. 2004. Rheological properties of rice dough for making rice bread. J Food Eng 62: 37-45. https://doi.org/10.1016/S0260-8774(03)00169-9
  5. Kim KE, Lee YT. 2009. Effect of additives in making frozen rice dough on the quality of rice bread. J Korean Soc Food Sci Nutr 38: 1438-1443. https://doi.org/10.3746/jkfn.2009.38.10.1438
  6. Peressini D, Pin M, Sensidoni A. 2011. Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids 25: 340-349. https://doi.org/10.1016/j.foodhyd.2010.06.012
  7. Kim MY. 2007. Quality characteristics fat-substituted rice cookies prepared from rice with different farming condition. MS Thesis. Jeonnam University, Gwangju, Korea.
  8. Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS. 2011. Quality characteristics of rice cookies prepared with different amylose contents. J Korean Soc Food Sci Nutr 40: 832-838. https://doi.org/10.3746/jkfn.2011.40.6.832
  9. Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol 34: 642-646.
  10. AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 788.
  11. AACC. 2000. Approved methods of the AACC. 10th ed. Method 61-02. American Association of Cereal Chemists, St. Paul, MN, USA.
  12. Pyler EJ. 1979. Physical and chemical test methods. In Baking Science and Technology. Sosland Pub., Manhattan, KS, USA. p 891-895.
  13. Azizi MH, Rao GV. 2005. Starches. Food Hydrocolloids 19: 739-743. https://doi.org/10.1016/j.foodhyd.2004.08.003
  14. Sihn EH, Hwang SY, Choi OK. 2001. Effects of various emulsifiers on the quality of waxy rice cake. Korean J Food & Nutr 14: 40-45.
  15. Han HS. 2004. Effect of ingredients on physical characteristics of rice dough and cookie. MS Thesis. Kyunggi University, Gyeonggi, Korea.
  16. Shin MS. 1991. Influence of water and surfactants on wheat starch gelatinization and retrogradation. Korean J Food Sci Technol 23: 116-121.
  17. Hwang SY, Eom IT. 1999. Effects of emulsifiers on the quality of steamed bread. Korean J Food Sci Technol 31: 977-983.
  18. Kim DH. 1995. Food chemistry. Tamgudang, Seoul, Korea. p 401-417.
  19. Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content in the spread of sugar-snap cookies. Cereal Chem 74: 669-674. https://doi.org/10.1094/CCHEM.1997.74.5.669
  20. Doesher LC, Hoseney RC. 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem 62: 263-266.
  21. Choi SH. 2009. Quality characteristics of cookies prepared with Angelica giages Nakai powder. Korean J Culinary Res 15: 309-321.
  22. Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with bbbton mushroom (Agaricus bisporous) powder. Korean J Food Cookery Sci 25: 98-105.
  23. Stampfli L, Nersten B. 1995. Emulsifiers on bread making. Food Chem 52: 353-360. https://doi.org/10.1016/0308-8146(95)93281-U

Cited by

  1. Quality characteristics of rice cookies as affected by coffee addition vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.40
  2. Effects of Rice Flour Milling Types and Addition Methods on Rheological and Sensory Properties of Surimi Products vol.46, pp.2, 2013, https://doi.org/10.5657/KFAS.2013.0139
  3. Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.733
  4. 어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향 vol.24, pp.8, 2012, https://doi.org/10.11002/kjfp.2017.24.8.1060
  5. Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium vol.23, pp.2, 2012, https://doi.org/10.13050/foodengprog.2019.23.2.118
  6. Effect of water soaking pretreatment on the quality of glutinous rice cookies vol.26, pp.4, 2012, https://doi.org/10.11002/kjfp.2019.26.4.399
  7. Effects of fats and oils on the quality characteristics of rice scone vol.26, pp.5, 2012, https://doi.org/10.11002/kjfp.2019.26.5.539