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논문 기본 정보

자료유형
학술저널
저자정보
Kim Hyun-ah (Yeonsung University Anyang Republic of Korea)
저널정보
J-INSTITUTE International Journal of Crisis & Safety International Journal of Crisis & Safety 제3권 제2호
발행연도
2018.6
수록면
26 - 29 (4page)

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Purpose; CD(Celiac Disease) is a genetic disease caused by gluten, which is one of the most common diseases among modern people. The only way to prevent this is by eating gluten-free foods. Our rice, which is a main food, is a popular food. It is thought that it is appropriate to use this rice for the development of gluten - free food because it is made from such high. In this study, we tried to measure muffin quality, texture, color and sensory evaluation by using puffed rice. For the preparation of puffed rice muffins, first add the puffed rice flour, baking powder, sugar and salt, water was added and mixed at low speed to complete the dough(23 ± 1 °C). The puffed rice muffin was prepared by placing 70 g of dough in a muffin cup (7.5×4 cm) and baking in a preheated oven at 200 °C and 200 °C for 20 minutes. After cooling, it was used for the experiment. The hardness of the muffins added with puffed rice was significantly lower than that of the muffins prepared with wheat flour. The chewiness and hardness were significantly lower as the amount of puffed rice was increased, and the number of muffins prepared with puffed rice was the lowest among the samples. The results of the color measurement of muffins showed that the lightness decreased significantly with the increase of the amount of expanded rice. The sensory evaluation showed that PM2 produced by adding 50% puffed rice flour and 50% wheat flour was the best, and the taste of muffin was PM1 added with puffed rice 25% were significantly higher than the other samples. Therefore, PM2 with 50% puffed rice flour and 50% wheat flour were most preferred. Therefore, it has been found that the preparation of muffins by adding puffed rice is preferable to consumers' preference, and it is thought that it will be useful for the development of gluten free products, and various products using puffed rice should be developed.
#Safety #Gluten #Muffin #Puffed Rice #Sensory Evaluation

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참고문헌 (12)

참고문헌 신청
Lionetti E / 2010 / The Nrology of Celiac Dsease in Cildhood: Wat is the Eidence? A Systematic Review and Meta-analysisv / Dev. Med. Child Neurol 52(8):700~707 google schola Shin MS / 2010 / Development of Rice-processed Food Industry for the Green Food Industry on the Future / Food Preservation and Processing industry 9(1):16~37 google schola Kim JM / 2014 / Effects of Particle Size Distributions of Rice Flour on the Quality of Gluten-free Rice Cupcakes / Food Science and Technology 59(1):526~532 google schola 박선진 / 2012 / Properties and Qualities of Rice Flours and Gluten-free Cupcakes Made with Higher-yield Rice Varieties in Korea / Food Science and Biotechnology 21(2):365~372 google schola Heo S / 2013 / Effect of Dry and Wet-milled Rice Flours on the Quality Attributes of Gluten Free Dough and Noodles / Journal of Food Engineering 116(1):213~217 google schola

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