Food Science and Biotechnology

  • 제17권5호
  • /
  • Pages.959-964
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effects of Rice Bran Fiber on Quality of Low-fat Tteokgalbi

  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Eui-Soo (Department of Applied Microbiology and Food Science, University of Saskatchewan) ;
  • Jeong, Jong-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 발행 : 2008.10.31
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초록

This study evaluated the effects of dietary fiber extracted from rice bran (rice bran fiber) on the quality of low-fat tteokgalbi. The controls were formulated with 20% added fat. Test samples of tteokgalbi were produced with 5 different formulations containing 1, 2, 3, 4, and 5% rice bran fiber as a fat replacer, in addition to 10% fat. The control had the highest fat content, energy value, cooking loss, reduction in diameter, reduction in thickness, CIE $L^*$-value (lighness), and color of sensory properties. The tteokgalbi containing rice bran fiber had higher moisture, protein, ash, and carbohydrate contents than the controls. Tteokgalbi with 3% rice bran fiber had the lowest cooking loss, reduction in diameter, and reduction in thickness. Meat products containing 2 and 3% rice bran fiber had a higher overall acceptability similar to the high fat control.

키워드

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