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http://dx.doi.org/10.9724/kfcs.2012.28.4.423

A Study on Applying the Biopolymer (hydroxyethyl methylcellulose) to Prepare Quick Bread Rice Muffins  

Kim, Joo-Hee (Department of Food Science and Nutrition, Kyungpook National University)
Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Korean journal of food and cookery science / v.28, no.4, 2012 , pp. 423-429 More about this Journal
Abstract
We examined the quality characteristics and conducted a sensory evaluation of muffins made with rice flour and the biopolymer hydroxyethyl methylcellulose (HEMC) to identify a new health functional food additive. First, overrun and foam stability of HEMC-HV (high viscosity) was better than HEMC-LV (low viscosity) to prepare muffins. Also the quality of rice muffins(volume, specific cake volume, and baking loss) was analyzed. There was no significant difference in the sensory evaluation of rice flour muffins containing foam mixture(egg white:HEMC-HV, 3:1, v/v) and muffin made from flour. The results showed that HEMC-HV was suitable for quick bread muffin-making using 100% rice flour.
Keywords
biopolymer; hydroxyethyl methylcellulose; rice flour muffin; quality characteristics;
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Times Cited By KSCI : 12  (Citation Analysis)
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