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

Quality Characteristics and Consumer Acceptability of Brownies with Rice Bran Dietary Fiber

현미 식이섬유를 대체한 브라우니의 품질 및 관능적 특성

  • Yeom, Kyung Hun (Department of Food & Nutrition, Sunchon National University) ;
  • Kim, Ji Hyun (Department of Food & Nutrition, Sunchon National University) ;
  • Lee, Jee Hyun (Department of Food Science and Nutrition, Pusan National University) ;
  • Bae, In Hyu (Department of Animal Science and Technology, Sunchon National University) ;
  • Chun, Soon Sil (Department of Food & Nutrition, Sunchon National University)
  • 염경훈 (순천대학교 식품영양학과) ;
  • 김지현 (순천대학교 식품영양학과) ;
  • 이지현 (부산대학교 식품영양학과) ;
  • 배인휴 (순천대학교 동물자원과학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2016.08.03
  • Accepted : 2016.09.28
  • Published : 2016.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the optimal percentage of brownies substituted with rice bran dietary fiber (3%, 6%, 9%, and 12%). The sample and control were compared for quality characteristics, specific gravity, viscosity, pH, moisture content, water activity, specific volume, color, textural characteristic, consumer acceptance, and CATA (check-all-that-apply). The specific gravity of the control sample was not significantly different among the samples. The viscosity was highest at the brownie containing 12% of rice bran dietary fiber. Moisture content and water activity were highest in the 6% sample. pH of control sample batter was highest, but reduced with increasing amounts of rice bran dietary fiber. For colors, lightness of the 6% sample batter was highest at 25.31, and redness and yellowness significantly increased with increasing amounts of rice bran dietary fiber. For textural characteristics, hardness, and chewiness significantly increased with increasing amounts of rice bran dietary fiber. Cohesiveness and resilience were not significantly different between samples. In the sensory evaluation, overall acceptability was highest in the control group and lowest for the 12% sample. In the frequency analysis of the CATA, as rice bran dietary fiber was added, the amount of bran flavor, oliy, and unpleasant increased while frequency of bitterness, sweetness, and chocolate taste decreased. In the principal component analysis, characteristics of unpleasant, oily, soybean flavor, and sweetness were strongly detected in the 12% sample. The control sample showed strong sweetness and bitterness. The results indicate that 3% to 6% rice bran dietary fiber is appropriate for production of brownies.

본 연구에서는 초콜릿을 현미 식이섬유로 대체한 브라우니를 개발하고자 하였다. 현미 식이섬유를 3, 6, 9, 12%로 대체한 브라우니의 이화학적 및 관능적 품질 특성을 조사하였다. 반죽의 비중은 대조군과 대체군 사이에 유의적인 차이가 없었다(P>0.05). 점도는 3% 대체군에서 가장 낮게 나타났으며, 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 수분함량과 수분활성도는 6% 대체군이 가장 높게 나타났다. 비용적은 대조군이 0.98 mL/g으로 유의적으로 가장 높게 나타났으며(P<0.05), 6~12% 대체군 간에는 유의적인 차이가 나타나지 않았다(P>0.05). pH는 대조군이 가장 높게 나타났고, 현미 식이섬유 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). 명도는 6% 대체군이 25.31로 가장 높게 나타났고, 적색도와 황색도는 현미 식이섬유 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 브라우니의 경도는 첨가량이 증가할수록 유의적으로 증가하였고(P<0.05), 부서짐성은 대조군과 6, 12% 대체군이 유의적인 차이가 없었다(P>0.05). 씹힘성은 12% 대체군이 가장 높게 나타났으며, 첨가량이 증가할수록 유의적으로 증가하였고, 복원성은 대조군과 대체군 간에 유의적인 차이가 없었다(P>0.05). 소비자 기호도 검사 결과 색상은 대조군과 대체군 간에 유의적인 차이는 없었고, 향미는 대조군이 6.71로 가장 높게 나타났으며, 현미 식이섬유 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). 부드러움은 12% 대체군이 가장 낮았으며, 종합적인 기호도는 대조군이 가장 높았고, 현미 식이섬유 분말의 첨가량이 증가할수록 유의적으로 감소하였다(P<0.05). CATA를 실시한 결과 빈도분석에서는 현미 식이섬유 첨가량이 증가할수록 밀기울냄새, 기름맛, 텁텁함, 콩냄새, 밀가루맛의 빈도수는 증가하였고, 쓴맛, 단맛, 초콜릿맛의 빈도수는 감소하였다. 주성분 분석결과 12% 첨가군에서 텁텁함, 기름맛, 콩 냄새의 특성이 강하게 발현되었고, 이와 반대로 대조군은 단맛과 쓴맛이 강한 것으로 분석되었다. 이상의 결과에서 현미 식이섬유를 대체한 브라우니 제조 시 3~6%로 대체하는 것이 적절할 것으로 사료되었다.

Keywords

References

  1. Dorie G. 1996. Baking with julia. 1st ed. William Morrow and Company, Inc., New York, NY, USA. p 331.
  2. Patissier Editorial Department. 1992. Encyclopaedia dictionary of bread and cakes. BNCWORLD, Seoul, Korea. p 192.
  3. Rein D, Paglieroni TG, Wun T, Pearson DA, Schmitz HH, Gosselin R, Keen CL. 2000. Cocoa inhibits platelet activation and function. Am J Clin Nutr 72: 30-35. https://doi.org/10.1093/ajcn/72.1.30
  4. Lee KW, Kim YJ, Lee HJ, Lee CY. 2003. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agric Food Chem 51: 7292-7295. https://doi.org/10.1021/jf0344385
  5. Vlachopoulos C, Aznaouridis K, Alexopoulos N, Economou E, Andreadou I, Stefanadis C. 2005. Effect of dark chocolate on arterial function in healthy individuals. Am J Hypertens 18: 785-791. https://doi.org/10.1016/j.amjhyper.2004.12.008
  6. Kang S, Lee JS, Jeong A, Kim E, Park S. 2014. The effects of using artificial sweeteners and coffee grounds in chocolate filling on quality characteristics and glycemic index. J Appl Biol Chem 57: 307-312. https://doi.org/10.3839/jabc.2014.048
  7. Szafranski M, Whittington JA, Bessinger C. 2005. Pureed cannellini beans can be substituted for shortening in brownies. J Am Diet Assoc 105: 1295-1298. https://doi.org/10.1016/j.jada.2005.05.002
  8. Forrester IT, Brown SR, Wolpert A, Taylor K. 2010. Sensory and textural properties of value-added sweet potatoes brownies. J Am Diet Assoc 110: A74.
  9. Janota B. 2007. The effect of flaxseed meal on the texture and water activity of brownies. Retrieved from http://www.cfs.purdue.edu/FN/fn453/Project_Archive/Fall_2007/Flaxseed_in_brownies.pdf (accessed Jul 2016).
  10. Davis L, Chubinski J. 2009. The effect of soybean type on the texture and consumer acceptance of soybean brownies relative to standard brownies. Retrieved from http://www.cfs.purdue.edu/fn/fn453/Project_Archive/Fall_2009/Yellow_or_black_soybeans_in_brownies.pdf (accessed Jul 2016).
  11. Romanchik-Cerpovicz J, Jeffords M, Onyenwoke A. 2009. Physical and sensory characteristics of brownies prepared with pureed green peas as a fat replacer. J Am Diet Assoc 109: A69.
  12. Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cook Sci 25: 98-105.
  13. Saunders RM. 1990. The properties of rice bran as a foodstuff. Cereal Foods World 35: 632,634-636.
  14. Nicolosi RJ, Rogers EJ, Ausman LM, Orthoefer FT. 1993. Rice bran oil and its health benefits. In Rice Science and Technology. Marshall WE, Wadsworth JI, eds. Marcel Dekker, Inc., New York, NY, USA. p 421-437.
  15. Cicero AFG, Derosa G. 2005. Rice bran and its main components: potential role in the management of coronary risk factors. Curr Top Nutraceutical Res 3: 29-46.
  16. Lee JH, Park JS. 2015. Antioxidant activities of rice bran extracts for wellness convergence. J Digital Convergence 13: 401-406.
  17. Chae GY, Kwon RH, Jang MW, Kim MJ, Ha BJ. 2011. Whitening and antioxidative effect of rice bran fermented by Bacillus subtilis. J Soc Cosmet Scie Korea 37: 153-159.
  18. Qureshi AA, Mo H, Packer L, Peterson DM. 2000. Isolation and identification of novel tocotrienols from rice bran with hypocholesterolemic, antioxidant, and antitumor properties. J Agric Food Chem 48: 3130-3140. https://doi.org/10.1021/jf000099t
  19. Lee YS, Kim YH. 2006. Evaluation of anticancer activity and toxicity of tocotrienol extracted from rice bran. Korean J Crop Sci 51(S): 1-6.
  20. Jung EH, Ha TY, Hwang IK. 2010. Anti-hyperglycemic and antioxidative activities of phenolic acid concentrates of rice bran and hydroxycinnamic acids in cell assays. Korean J Food Nutr 23: 233-239.
  21. Jin HJ, Lee SS. 2011. Effect of rice bran dietary fiber level on serum lipid concentration, bowel function, and mineral absorption in rats. Korean J Food Nutr 24: 622-629. https://doi.org/10.9799/ksfan.2011.24.4.622
  22. Chang KH, Byun GI, Park SH, Kang WW. 2008. Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J Food Preserv 15: 209-213.
  23. Jang KH, Kang WW, Kwak EJ. 2010. The quality characteristics of pound cake prepared with rice bran powder. Korean J Food Preserv 17: 250-255.
  24. Jang KH, Kwak EJ, Kang WW. 2010. Effect of rice bran powder on the quality characteristics of cookie. Korean J Food Preserv 17: 631-636.
  25. Pak HO, Lee JM, Lee HJ. 2006. Fermentation properties of yogurt added with rice bran. Korean J Food Cook Sci 22: 488-494.
  26. Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29: 90-95.
  27. Choi EH, Lee JH. 2010. Quality characteristics of garaedduk with roasted rice bran. Korean J Culinary Res 16: 277-286.
  28. Choi EH. 2013. Quality characteristics of Garaedduk with defatted rice bran. Korean J Culinary Res 19: 130-141.
  29. AACC. 2000. Approved methods of the AACC. 10th ed. The American Association of Cereal Chemistry, St. Paul, MN, USA. Method 10-15.
  30. Bing DJ, Lee JH, Chun SS. 2015. Quality characteristics and antioxidant activity of salad dressings prepared with wild grape powder during storage. J Korean Soc Food Sci Nutr 44: 250-259. https://doi.org/10.3746/jkfn.2015.44.2.250
  31. Kim MY, Chun SS. 2008. Effects of sourdough on the quality characteristics of rye-wheat mixed bread. J Korean Soc Food Sci Nutr 37: 625-632. https://doi.org/10.3746/jkfn.2008.37.5.625
  32. Mizukoshi M. 1983. Model studies of cake baking. IV. Foam drainage in cake batter. Cereal Chem 60: 399-402.
  33. Kim MH, Shin MS. 2003. Quality characteristics of bread made with brown rice flours of different preparations. Korean J Soc Food Cook Sci 19: 136-143.
  34. Jang KH, Kang WW, Kwak EJ. 2012. Quality characteristics of muffin added with rice bran powder. J East Asian Soc Diet Life 22: 543-549.

Cited by

  1. Quality of Soy-Based Patties Using κ-Carrageenan and Methyl-Cellulose as Binders During Cold Storage Periods vol.24, pp.4, 2020, https://doi.org/10.13050/foodengprog.2020.24.4.317
  2. Quality Characteristics of Jujube Brownie with Jujube Paste vol.31, pp.3, 2021, https://doi.org/10.17495/easdl.2021.6.31.3.191