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http://dx.doi.org/10.9721/KJFST.2018.50.5.504

Effect of processing method on quality characteristics of gluten-free rice cookies containing legume flours  

Kim, Yuyeon (Division of Food and Nutrition, Chonnam National University)
Jeong, Duyun (Division of Food and Nutrition, Chonnam National University)
Chung, Hyun-Jung (Division of Food and Nutrition, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.5, 2018 , pp. 504-510 More about this Journal
Abstract
Different processing methods, including steeping, boiling, roasting, and pressure roasting were used to deactivate anti-nutritional factors and remove off-flavor present in legumes. The physical and textural characteristic of cookie made with the treated flours were examined. The lightness of roasted cowpea flour was higher than that of the other treated legume flours, whereas that of pressure-roasted mungbean flour was the lowest. The boiled and pressure-roasted legume flours exhibited substantially lower pasting viscosity since the starches in these flours were considerably gelatinized during the heat treatment. Steeped mungbean flour had a significantly higher final viscosity than the other treated legume flours. Cookies containing mungbean flour had a higher protein content but lower lipid content than those containing cowpea flour. Cookies made with cowpea flour had a greater hardness than those made with mungbean flour. Cookies containing roasted flour had relatively better color properties than did those containing flours that were treated using other methods.
Keywords
gluten-free cookie; legume flour; processing method; quality characteristics;
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