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한국식품과학회지
→ 한국식품과학회지2017 ; 49(02): 151-157
Quality characteristics of rice cupcakes prepared from Korean rice varieties
Ji Myoung Kim, Junhee No, Nan Ju Song, and Malshick Shin*
Department of Food and Nutrition, Chonnam National University
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.
KEYWORD
high yield rice, rice cupcake, amylose content, final viscosity, setback viscosity
한국식품과학회지 2017 Apr; 49(02): 151 - 157
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