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http://dx.doi.org/10.3746/jkfn.2016.45.12.1823

Quality Characteristics and Consumer Acceptability of Brownies with Rice Bran Dietary Fiber  

Yeom, Kyung Hun (Department of Food & Nutrition, Sunchon National University)
Kim, Ji Hyun (Department of Food & Nutrition, Sunchon National University)
Lee, Jee Hyun (Department of Food Science and Nutrition, Pusan National University)
Bae, In Hyu (Department of Animal Science and Technology, Sunchon National University)
Chun, Soon Sil (Department of Food & Nutrition, Sunchon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.12, 2016 , pp. 1823-1829 More about this Journal
Abstract
This study investigated the optimal percentage of brownies substituted with rice bran dietary fiber (3%, 6%, 9%, and 12%). The sample and control were compared for quality characteristics, specific gravity, viscosity, pH, moisture content, water activity, specific volume, color, textural characteristic, consumer acceptance, and CATA (check-all-that-apply). The specific gravity of the control sample was not significantly different among the samples. The viscosity was highest at the brownie containing 12% of rice bran dietary fiber. Moisture content and water activity were highest in the 6% sample. pH of control sample batter was highest, but reduced with increasing amounts of rice bran dietary fiber. For colors, lightness of the 6% sample batter was highest at 25.31, and redness and yellowness significantly increased with increasing amounts of rice bran dietary fiber. For textural characteristics, hardness, and chewiness significantly increased with increasing amounts of rice bran dietary fiber. Cohesiveness and resilience were not significantly different between samples. In the sensory evaluation, overall acceptability was highest in the control group and lowest for the 12% sample. In the frequency analysis of the CATA, as rice bran dietary fiber was added, the amount of bran flavor, oliy, and unpleasant increased while frequency of bitterness, sweetness, and chocolate taste decreased. In the principal component analysis, characteristics of unpleasant, oily, soybean flavor, and sweetness were strongly detected in the 12% sample. The control sample showed strong sweetness and bitterness. The results indicate that 3% to 6% rice bran dietary fiber is appropriate for production of brownies.
Keywords
brownies; rice bran dietary fiber; texture; consumer acceptance; CATA (check-all-that-apply);
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Times Cited By KSCI : 16  (Citation Analysis)
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