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http://dx.doi.org/10.9724/kfcs.2013.29.1.47

Quality Characteristics of Waffle by adding Brown Rice Flour  

Choi, Soon-Nam (Department of Food and Nutrition, Sahmyook University)
Chung, Nam-Yong (Department of Food and Nutrition, Sahmyook University)
Kim, Hyun-Jung (Department of Food and Nutrition, Sahmyook University)
Publication Information
Korean journal of food and cookery science / v.29, no.1, 2013 , pp. 47-52 More about this Journal
Abstract
The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.
Keywords
brown rice flour; texture; sensory evaluation; quality characteristics;
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Times Cited By KSCI : 18  (Citation Analysis)
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