Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Optimization of Ingredients of Sweet Rice Paste as a Replacement of Red Bean Paste

단팥앙금 대체제로서 쌀앙금의 품질특성 및 재료배합비 최적화

  • Kim, Mi Jin (Department of Food and Nutrition, Wonkwang University) ;
  • Lee, Bo Young (Department of Food and Nutrition, Wonkwang University) ;
  • Lee, Young-Eun (Department of Food and Nutrition, Wonkwang University)
  • 김미진 (원광대학교 식품영양학과) ;
  • 이보영 (원광대학교 식품영양학과) ;
  • 이영은 (원광대학교 식품영양학과)
  • Received : 2016.10.10
  • Accepted : 2017.02.24
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

Keywords

References

  1. Choi ID. 2010. Substitution of Rice Flour on Bread-Making Properties. Korean J. Food Preserv., 17(5):667-673
  2. Choi SH. 2012. Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour. Korean J. Culinary Research, 18(3):215-226
  3. Hong JY, Nam HS, Youn KS, Woo SC, Shin SR. 2011. Optimization of Process Condition for Processing of Jujube Fruit Jungkwa. Korean J. Food Preserv., 18(4):527-534 https://doi.org/10.11002/kjfp.2011.18.4.527
  4. Houston DF. 1972. Rice Bran and Polish. In Rice: Chemistry and Technology. Am Assoc. Cereal Chem., St. Paul, 1:272-277
  5. Jung BM, Kim DS, Joo NM. 2013. Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology. Korean J. Food Cook. Sci., 29(1):2287-1772
  6. Kim JN, Shin WS. 2009. Physical and Sensory Properties of Chiffon Cake Made with Rice Flour. Korean J. Food Sci Technol., 41(1):69-76
  7. Kim SJ, Jung BM, Joo NM. 2012. Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology. Korean J. Food & Nutr., 25(4):911-921 https://doi.org/10.9799/ksfan.2012.25.4.911
  8. KoSFoST. 2004. Encyclopedia of Food Science and Technology. Kwang-il publishing, Seoul, Korea, p 583
  9. Kum JS, Lee HY, Park JD. 2010. Report of Research E04 'Rice Processing Technology and Processing Industry Expansion Plans' (쌀 가공기술 개발 및 가공산업 확대방안). Korea Rural Economic Institute, Seoul, Korea, pp 603-633
  10. Kum JS. 2010. Nutrition of Rice and Rice Processed Foods (쌀의 영양과 쌀 가공식품). Food Preserv. Processing Ind., 9(1):39-54
  11. Lee KI, Kim MJ. 2003. Report of Research R456 'Rice Consumption Behavior Analysis' (쌀 소비형태 분석). Korea Rural Economic Institute, Seoul, Korea, pp 1-2
  12. Lee SH, Shin MS. 2009. Characteristics of Preparation of Rice Manju and Rice Flour with Soaking and Different Particle Sizes. Korean J. Food Cook. Sci., 25(4):427-434
  13. Lee SY, Chung HJ, Lee YE, Kim MR, Kim MR, Song HN. 2009. Food Chemistry. Powerbook, Seoul, Korea, p 66
  14. Lee SY, Jung CS, Yoon HH. 2003. Sensory Characteristics of Cream Soup Prepared with Rice Flour. Korean J. Food Cook. Sci., 19(6):723-728
  15. Newman RK, Newman CW, Graham H. 1989. The Hypocholesterolemic Function of Barley Beta-Glucans. Cereal Foods World, 34(10):883-886
  16. Park HY, Jang MS. 2007. Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barley (Hordeum vulgare L.) Sprout Powder. Korean J. Food Cook. Sci., 23(4):550-560
  17. Park JD, Choi BK, Kum JS, Lee HY. 2006. Physicochemical properties of brown rice flours produced under different drying and milling conditions. Korean J. Food Sci., 38(4):495-500
  18. Park YS, Chang HG. 2008. Effect of Black Rice Flour on the Quality of Sugar-snap Cookie. Korean J. Food Sci. Technol., 40(2):234-237
  19. Rho MW. 2007. Studies on Optimization for the Processing Conditions and Enhancement of the Preservation of Red Bean Paste. Doctoral degree thesis, Woosuk University, pp 22-23
  20. Seo HI, Ryu BM, Kim CS. 2011. Effect of Heat-Moisture Treatment of Domestic Rice Flours Containing Different Amylose Contents on Rice Noodle Quality. J Korean Soc. Food Sci. Nutr., 40(11):1597-1603 https://doi.org/10.3746/jkfn.2011.40.11.1597
  21. Seo SJ, Choi YM, Lee SM, Kong SH, Lee JS. 2008. Antioxidant Activities and Antioxidant Compounds of Some Specialty Rices. J Korean Soc. Food Sci. Nutr., 37(2):129-135 https://doi.org/10.3746/jkfn.2008.37.2.129
  22. Shin MS. 2009. Rice Processed Foods (쌀 가공식품). Food Science and Industry, 42(4):2-18
  23. Shin MS. 2010. Activation of the Processing Industry will lead the Future of Green Food (미래의 녹색 식품산업을 주도할 쌀 가공산업의 활성화). Food Preserv. and Processing Ind., 9(1):16-37
  24. Sim KH, Joo NM, Han YS. 2006. Optimization of Garlic Jam Making by Response Surface Methodology. Journal of the Korean Dietetic Association, 12(1):32-43
  25. Song SB, Seo HI, Ko JY, Lee JS, Kang JR, Oh BG, Seo MC, Yoon YN, Kwak DY, Nam MH, Woo KS. 2011. Quality Characteristics of Adzuki Beans Sediment According to Variety. J Korean Soc. Food Sci. Nutr., 40(8):1121-1127 https://doi.org/10.3746/jkfn.2011.40.8.1121
  26. Yoon JM, Cho MH, Hahn TR, Paik YS, Yoon HH. 1997. Physicochemical Stability of Anthocyanins from a Korean Pigmented Rice Variety as Natural Food Colorants. Korean J. Food Sci. Technol., 29(2): 211-217
  27. Chung JI. 2014. Proposal for technology licensing. A new soybean cultivar "Gacheok 1, Gacheok 2. Available from: http://rnd.compa.re.kr/web/saleTechSearchView.do?itgrtTechNo=10&webMenuNo=01010101, [accessed 2016.09.07]