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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.10
- 수록면
- 614 - 620 (7page)
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초록· 키워드
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The quality characteristics of Backsulgi added with red rice flours at different ratios were investigated to apply in the food industry. The moisture, crude protein, crude lipid, ash and amylose contents of the red rice flour samples were 5.3, 9.5, 2.0, 1.1 and 4.7%, respectively. The pasting properties of the non-waxy rice flour mixtures to which red rice flour samples were added were measured by RVA. As the content of red rice flour increased, the values of peak viscosity, final viscosity, breakdown and setback were decreased, while the pasting temperature was not significantly affected. The lightness (L) value of the Backsulgi decreased, but the redness (a) value, moisture content and the degree of gelatinization increased with an increase in the red rice flour samples. The hardness increased, while cohesiveness, springiness and chewiness decreased with the increase in the red rice flour. The overall acceptance of sensory evaluation showed the highest value for 8% red rice (BRWM8). In conclusion, the addition of 8% red rice flours could improve the sensory quality of the Backsulgi as well retrogradations.
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참고문헌 (26)
참고문헌 신청
1. [학술지(정기간행물)] - Kum JS / 2010 / Rice nutrition and rice processed food / Food Preserv Proce industry 9 : 38 ~ 54
2. [학술지(정기간행물)] - Ha TY / 1999 / Chemical composition of pigmented rice varieties / Korean J Food Sci Technol 31 : 336 ~ 341
3. [학술지(정기간행물)] - 김은옥 / 2008 / 유색미의 화학적성분 및 항산화활성 / 한국식품저장유통학회지 15 (1) : 118 ~ 124
4. [학술지(정기간행물)] - Chae JC / 2004 / Present situation, research and prospect of rice quality and bioactivity in Korea / Food Sci. Industry 37 : 47 ~ 54
5. [학술지(정기간행물)] - Shin MS / 2009 / Rice - processed food / Food Sci Industry 42 : 2 ~ 18
2. [학술지(정기간행물)] - Ha TY / 1999 / Chemical composition of pigmented rice varieties / Korean J Food Sci Technol 31 : 336 ~ 341
3. [학술지(정기간행물)] - 김은옥 / 2008 / 유색미의 화학적성분 및 항산화활성 / 한국식품저장유통학회지 15 (1) : 118 ~ 124
4. [학술지(정기간행물)] - Chae JC / 2004 / Present situation, research and prospect of rice quality and bioactivity in Korea / Food Sci. Industry 37 : 47 ~ 54
5. [학술지(정기간행물)] - Shin MS / 2009 / Rice - processed food / Food Sci Industry 42 : 2 ~ 18
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UCI(KEPA) : I410-ECN-0101-2018-059-003067509