솔잎분말과 추출물을 첨가한 쌀 컵케이크의 항산화성과 품질 특성
분야
농학 > 식물
저자
신말식 ( Mal Shick Shin ) , 김원지 ( Won Ji Kim ) , 김지명 ( Ji Myoung Kim ) , 허영란 ( Young Ran Huh )
발행기관
한국식품조리과학회(구 한국조리과학회)
간행물정보
한국식품조리과학회지 2012년, 제28권 제5호, 613~622페이지(총10페이지)
파일형식
25332610.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added). From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer`s age, type of pine needle and its content.
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