DOI QR코드

DOI QR Code

Quality Characteristics and Consumer Perception of Dacquoise with Rice Bran Dietary Fiber

현미 식이섬유를 대체한 다쿠아즈의 품질 특성 및 소비자 기호도

  • Yeom, Kyung Hun (Department of Food & Nutrition, Sunchon National University) ;
  • Bing, Dong Joo (Department of Food & Nutrition, Sunchon National University) ;
  • Kim, Sung Hyun (Department of Hotel Culinary Arts & Bakery, Gyeongnam Provincial Namhea College) ;
  • Choi, Kap Seong (Department of Food Science and Technology, Sunchon National University) ;
  • Chun, Soon Sil (Department of Food & Nutrition, Sunchon National University)
  • 염경훈 (순천대학교 식품영양학과) ;
  • 빙동주 (순천대학교 식품영양학과) ;
  • 김성현 (경남도립남해대학 호텔조리제빵과) ;
  • 최갑성 (순천대학교 식품공학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2016.09.29
  • Accepted : 2016.10.11
  • Published : 2017.01.31

Abstract

People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of 26.53~25.35%). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%.

현미 식이섬유 5, 10, 15, 20%를 대체한 다쿠아즈의 이화학적 특성 및 관능검사는 다음과 같다. 반죽의 점도는 대조군이 66,585.44 cP로 유의적으로 가장 낮았으며(P<0.05), 20% 대체군이 116,877.56 cP로 유의적으로 높게 나타났다(P<0.05). 반죽의 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았으며(P<0.05), 현미 식이섬유 대체량이 증가할수록 높게 나타났다. 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았다(P<0.05). 수분함량은 실험군 간에 유의적인 차이가 없었으며(P>0.05), 수분활성도는 대조군이 0.872로 가장 높게 나타났다. 비용적은 대조군이 2.78 mL/g으로 유의적으로 가장 높았으며(P<0.05), 명도는 현미식이섬유 대체량이 증가할수록 유의적으로 낮아졌다(P<0.05). 견고성은 15% 대체군과 20% 대체군이 531.67~568.47 g으로 유의적으로 가장 높게 나타났다(P<0.05). 관능특성 용어 간 상관관계 분석 결과는 전체적인 기호도와 가장 높은 양의 상관관계로는 단맛(0.256)으로 나타났고, 이와 반대로 텁텁함(-0.338)이 음의 상관관계로 나타났다. 주성분 분석을 시행한 결과는 현미 식이섬유 대체량이 증가할수록 쓴맛, 탄향, 떫은향, 텁텁함을 나타내었다. 전체적인 기호도에서는 5% 대체군이 5.02로 가장 높게 나타났다(P<0.05). 따라서 현미 식이섬유를 대체한 다쿠아즈 제조 시 5% 대체량이 가장 적합한 것으로 판단되었다.

Keywords

References

  1. Child J, Bertholle L, Beck S. 1978. Mastering the art of french cooking. Penguin Books, London, UK. Vol 2, p 647.
  2. Kim HW, Seo S, Kim HJ, Kim YE, Choi DH, Kim KM. 2014. Usage of palatinose for confectionery instead of sugar. Food Industry and Nutrition 19(1): 33-37.
  3. Lee SH. 2009. A study on nutrition knowledge, food preference and eating frequency of dietary fiber of the middle school students in Changwon area. MS Thesis. Changwon University, Changwon, Korea. p 1.
  4. Yu KH, Min KS, Oh HI, Ly SY. 2008. Analysis of the relationship between dietary fiber intake & food habits in the Korean adult population: Using the 2001 Korean National Health and Nutrition Survey data and the newly established dietary fiber database. Korean J Nutr 41: 264-282.
  5. Lee YH, Moon TW. 1994. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J Food Sci Technol 26: 288-294.
  6. Chang KH, Byun GI, Park SH, Kang WW. 2008. Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J Food Preserv 15: 209-213.
  7. Nicolosi RJ, Rogers EJ, Ausman LM, Orthoefer FT. 1994. Rice bran oil and its health benefits. In Rice Science and Technology. Marshall WE, Wadsworth JI, eds. Marcel Dekker, Inc., New York, NY, USA. p 422-437.
  8. Ha TY, Kim NY. 2003. The effects of uncooked grains and vegetables with mainly brown rice on weight control and serum components in Korean overweigh/obese female. Korean J Nutr 36: 183-190.
  9. Kim SH, Vu PL, Lee KT. 2004. Enzymatic synthesis of functional oil from rice bran oil and dietary effects on hepatic ACAT activities of high cholesterol and high fat fed mice. J Korean Soc Food Sci Nutr 33: 803-809. https://doi.org/10.3746/jkfn.2004.33.5.803
  10. Jang KH, Kang WW, Kwak EJ. 2010. The quality characteristics of pound cake prepared with rice bran powder. Korean J Food Preserv 17: 250-255.
  11. Oh SK, Kim DJ, Chun AR, Yoon MR, Kim KJ, Lee JS, Hong HC, Kim YK. 2010. Antioxidant compounds and antioxidant activities of ethanol extracts from milling by-products of rice cultivars. J Korean Soc Food Sci Nutr 39: 624-630. https://doi.org/10.3746/jkfn.2010.39.4.624
  12. Moon J, Choi S, Lee S, Yim D. 2015. Antioxidant activities and anti-inflammatory effects of rice bran and wheat bran extracts. Kor J Pharmacogn 46: 140-147.
  13. Lee KY, Kim JH, Son JR, Lee JS. 2001. Detection and extraction condition of physiological functional compounds from bran of Heugjinju rice (Oryza sativa L.). Korean J Postharvest Sci Technol 8: 296-301.
  14. Jung EH, Ha TY, Hwang IK. 2010. Anti-hyperglycemic and antioxidative activities of phenolic acid concentrates of rice bran and hydroxycinnamic acids in cell assays. Korean J Food Nutr 23: 233-239.
  15. Chae GY, Kwon RH, Jang MW, Kim MJ, Ha BJ. 2011. Whitening and antioxidative effect of rice bran fermented by Bacillus subtilis. J Soc Cosmet Sci Korea 37: 153-159.
  16. Kim YS, Ha TY, Lee SH, Lee HY. 1997. Properties of dietary fiber extract from rice bran and application in bread-making. Korean J Food Sci Technol 29: 502-508.
  17. Jang KH, Kwak EJ, Kang WW. 2010. Effect of rice bran powder on the quality characteristics of cookie. Korean J Food Preserv 17: 631-636.
  18. Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29: 90-95.
  19. Lee HJ, Pak HO, Lee JM. 2006. Fermentation properties of yogurt added with rice bran. Korean J Food Cook Sci 22: 488-494.
  20. Heo C, Kim HW, Choi YS, Kim CJ, Paik HD. 2009. Shelf-life estimation of frankfurter sausage containing dietary fiber from rice bran using predictive modeling. Korean J Food Sci Ani Resour 29: 47-54. https://doi.org/10.5851/kosfa.2009.29.1.47
  21. Lee YJ, Lee HJ, Kim YS, Ahn CB, Shim SY, Chun SS. 2012. Quality characteristics of sponge cake with Omija powder. J Korean Soc Food Sci Nutr 41: 233-238. https://doi.org/10.3746/jkfn.2012.41.2.233
  22. AACC. 2000. Approved methods of the AACC. 10th ed. American Association of Cereal Chemistry, St. Paul, MN, USA. Method 10-15.
  23. Ko SH, Bing DJ, Chun SS. 2013. Quality characteristics of white bread manufactured with Shinan seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42: 766-773. https://doi.org/10.3746/jkfn.2013.42.5.766
  24. Pyler EJ. 1979. Physical and chemical test methods. In Baking Science and Technology, Vol II. Sosland Pub. Co., Manhattan, KS, USA. p 891-895.
  25. Park JS, Lee YJ, Chun SS. 2010. Quality characteristics of sponge cake added with banana powder. J Korean Soc Food Sci Nutr 39: 1509-1515. https://doi.org/10.3746/jkfn.2010.39.10.1509
  26. Yoon S, Cho N, Moon SW, Kim M, Lee Y, Yoon OH, Jeong Y. 2015. Quality characteristics of sponge cake with addition of protease. J Korean Soc Food Sci Nutr 44: 761-766. https://doi.org/10.3746/jkfn.2015.44.5.761
  27. Miller RA, Hoseney RC. 1993. The role of xanthan gum in white layer cake. Cereal Chem 70: 585-588.
  28. Park YR, Han IJ, Kim MY, Choi SH, Shin DW, Chun SS. 2008. Quality characteristics of sponge cake prepared with red ginseng marc powder. Korean J Food Cook Sci 24: 236-242.
  29. Ju JE, Nam YH, Lee KA. 2006. Quality characteristics of sponge cakes with wheat-rice composite flour. Korean J Food Cook Sci 22: 923-929.
  30. Kwon MS, Lee MH. 2015. Quality characteristics of sponge cake added with rice bran powder. Korean J Culinary Res 21(3): 168-180.
  31. Baik OD, Marcotte M, Castaigne F. 2000. Cake baking in tunnel type multi-zone industrial ovens part II. Evaluation of quality parameters. Food Res Int 33: 599-607. https://doi.org/10.1016/S0963-9969(00)00096-X
  32. Kim CH, Cho KR. 2010. Quality characteristics of sponge cakes made with different quantities of broccoli powder. Korean J Food Sci Technol 42: 459-467.
  33. Kim SW, Lee YT, Chang HG, Won JH, Nam JH. 2002. White layer cake-making properties of Korean wheat cultivars. Korean J Food Sci Technol 34: 194-199.
  34. Kim CS. 1994. The role of ingredients and thermal setting in high-ratio layer cake systems. J Korean Soc Food Nutr 23: 520-529.
  35. Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW. 2000. Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian (Halocynthia roretzi) tunic. Korean J Food Sci Technol 32: 387-395.
  36. Kang HJ, Park JD, Lee HY, Kum JS. 2012. Quality characteristics of muffin add with rice bran. Korean Food Preserv 19: 681-687. https://doi.org/10.11002/kjfp.2012.19.5.681
  37. Yoon SB, Hwang SY, Chun DS, Kong SK, Kang KO. 2007. An investigation of the characteristics of sponge cake with ginseng powder. Korean J Food Nutr 20: 20-26.
  38. Bing DJ, Chun SS. 2015. Quality characteristics and antioxidant properties of rice chiffon cakes with wild grape powder. J Korean Soc Food Sci Nutr 44: 118-127. https://doi.org/10.3746/jkfn.2015.44.1.118
  39. Kim WY. 2012. Quality characteristics of Sulgiduk added with green tea extracts. MS Thesis. Kyonggi University, Gyeonggi, Korea.
  40. Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cook Sci 22: 62-68.
  41. Lee SH, Bae JH. 2015. Quality characteristics of sponge cake with buckwheat powder. Korean J Food Preserv 22: 204-210. https://doi.org/10.11002/kjfp.2015.22.2.204
  42. Park YS, Shin S, Shin GM. 2008. Quality characteristics of pound cake prepared with mandarin powder. Korean J Food Preserv 15: 662-668.
  43. An HK, Hang GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicornia herbacea L.). Korean J Food Cult 25: 47-53.
  44. Choi EH. 2013. Quality characteristics of Garaedduk with defatted rice bran. Korea J Culinary Res 19: 130-141.
  45. Zhang Y, Song KY, O HB, Choi BB, Kim YS. 2015. Quality and antioxidant characteristics of sponge cake with asparagus (Asparagus officinals L.) powder. Korean J Food Cook Sci 31: 642-651. https://doi.org/10.9724/kfcs.2015.31.5.642
  46. Shin GM. 2015. Quality characteristics of Lycii fructus powder added sponge cake. Korean J Culinary Res 21: 63-75.
  47. Bennion EB, Bamford GST. 1997. The technology of cake making. 6th ed. Beny AJ, ed. Blackie Academic & Professional, London, UK. p 275-288.
  48. Jang KH, Kang WW, Kwak EJ. 2012. Quality characteristics of muffin added with rice bran powder. J East Asian Soc Diet Life 22: 543-549.
  49. Kim HS. 2014. Consumer study about fresh noodles pasta using different herbs by CATA technique. MS Thesis. Sejong University, Seoul, Korea. p 18-19.
  50. Ares G, Jaeger SR. 2013. Check-all-that-apply question: Influence of attribute order on sensory product characterization. Food Qual Prefer 28: 141-153. https://doi.org/10.1016/j.foodqual.2012.08.016

Cited by

  1. 카무트 전립분을 대체한 아메리칸 와플의 품질 특성 vol.33, pp.2, 2017, https://doi.org/10.9799/ksfan.2020.33.2.183