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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2025.2
- 수록면
- 85 - 97 (13page)
- DOI
- 10.7856/kjcls.2025.36.1.85
이용수
초록· 키워드
오류제보하기
This study examined the quality characteristics of rice muffins with apple and vegetable powders partially replacing rice flour. The proximate composition, color, texture, and cooking properties of gluten-free rice muffins made by combining apple and vegetables (cabbage, spinach, and broccoli) powder added at 2:3 (fruit: vegetable) ratios were investigated. The moisture content of rice muffins mixed with apple and vegetable powder was significantly lower in the apple-vegetable powder group than in the control group. The brightness (L) of rice muffins was highest in the control group, followed by apple-broccoli, apple-cabbage, and apple-spinach, with a significant difference. Redness(a) was significantly lower in the apple-spinach powder-added group compared to the control group. Yellowness(b) was significantly higher in the apple-broccoli-added group than in the control group. The weight of rice muffins was significantly higher in the apple-broccoli added group than in the control group. The baking loss rate of the rice muffins was significantly lower in the apple-broccoli added group than in the control group. The volume was highest in the control group, followed by apple-broccoli, apple-spinach, and apple-cabbage, showing a significant difference. The specific volume was significantly lower in the apple-cabbage group than in the control group. The hardness, cohesiveness, gumminess, and chewiness of rice muffins were significantly lower in the apple-vegetable powder-added group than in the control group, but there was no difference in adhesiveness and elasticity. In the sensory evaluation, the apple-cabbage and apple-spinach groups showed no difference from the control group in terms of taste, flavor, texture, and overall preference, but the apple-broccoli group had the lowest evaluation. These results showed that a product was developed by manufacturing rice muffins using apples and various vegetable powders to provide a simple, balanced meal for consumers who avoid flour and those who eat rice muffins.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
References
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