Abstract
Physicochemical and sensory characteristics of rice cookies prepared with various levels of amylose content were investigated in this study. Dough pH of Jinsumi and Milyang 261 cookies was decreased by addition of rice flour. Density of dough with 100% substituted Jinsumi flour had the largest value of 1.09 g/mL, whereas that of Milyang 261 cookies showed no significant difference. Spread ratio of cookies was the largest in the cookies containing Jinsumi, and Milyang 261 constituted the 50% group. Preservation ability of Milyang 261 cookies surpassed above 30%. Lightness of Jinsumi and Milyang 261 cookies increased with increasing rice flour content. The results of our sensory evaluation demonstrated that the control sample was significantly more preferable in terms of overall acceptability compared to others. These results suggest that adding 30% Milyang 261 flour is the best substitution ratio for rice cookies.
| Original language | English |
|---|---|
| Pages (from-to) | 832-838 |
| Number of pages | 7 |
| Journal | Journal of the Korean Society of Food Science and Nutrition |
| Volume | 40 |
| Issue number | 6 |
| DOIs | |
| State | Published - 2011 |
Keywords
- Amylose
- Jinsumi
- Milyang 261
- Quality characteristics
- Rice cookies