The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Rice Cookies using Rice Flour

쌀가루로 제조한 쌀 쿠키의 품질 특성

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Institute of Technology)
  • 이연리 (대전보건대학교 식품영양과)
  • Received : 2018.07.23
  • Accepted : 2018.08.08
  • Published : 2018.08.31
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Abstract

The author made rice cookies using 100% rice and measured their density, spreadability, color, hardness, and fatty acid contents. The density was not significantly different between wheat cookies and the rice cookies made here; however, the density of dough tended to be higher in the rice cookies. Spreadability tended to be lower in rice cookies than wheat cookies. Regarding the color of rice cookies, L, indicating brightness, was found to be higher in rice cookies than in wheat cookies, and a, indicating redness, was found to be lower in rice cookies than in wheat cookies. B, indicating yellowness, was not significantly different between wheat cookies and rice cookies, and hardness tended to be lower in rice cookies. Regarding fatty acid contents, saturated fatty acids such as myristic acids, palmitic acids, and stearic acids were found in rice cookies; However, the contents of saturated fatty acids tended to be lower in rice cookies than in wheat cookies. The monounsaturated fatty acids found in rice cookies were mainly oleic acids, and the polyunsaturated fatty acids found in them were linoleic acid, and these were found more in rice cookies than in wheat cookies. Concerning essential fatty acids such as linoleic acids, linolenic acids, or arachidonic acids, they were found more in cookies made of rice powder than in those made of wheat powder.

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