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http://dx.doi.org/10.12925/jkocs.2018.35.2.568

A study on the Quality Characteristics of Rice Bread Containing Trehalose  

Bae, Dae Seok (Division of Food Service Industry, Uiduk University)
Lee, Jin Shik (Division of Food Service Industry, Uiduk University)
Publication Information
Journal of the Korean Applied Science and Technology / v.35, no.2, 2018 , pp. 568-577 More about this Journal
Abstract
This study was conducted to evaluate the quality characteristics. Trehalose was used to manufacture rice bread in two ways: one was to substitute trehalose for sugar by (0, 25, 50, and 75%) trehalose in each sample and the other was to analyze the temporal changes in rice bread on Day 0, on Day 2, and on Day 4. The results concerning the characteristics of specific volumes, water content, water activity, variation in weight and height, physical property test, and sensory test and measurements of the temporal changes are as follows: First, as for variation in specific volumes, rice bread containing trehalose had the content and temporal changes decrease significantly (p<0.001). Second, as for texture, a higher trehalose content led to a slightly lower level of hardness. As for the temporal changes, addition of trehalose is generally effective in decreasing hardness of rice bread. the sample containing trehalose showed an almost similar value. The control group not containing trehalose showed the significantly lowest level of cohesiveness, springiness, Chewiness. Finally, the sensory evaluations revealed that the taste, Flavor, and Sweetness was at a significantly higher level in the group with trehalose substituted for sugar than in the control group. An increase in the trehalose content led to an increase in overall eating quality.
Keywords
Trehalose; Rice Bread; Sugar substitution; Quality Characteristics; Sensory test;
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