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http://dx.doi.org/10.3746/jkfn.2017.46.1.092

Quality Characteristics and Consumer Perception of Dacquoise with Rice Bran Dietary Fiber  

Yeom, Kyung Hun (Department of Food & Nutrition, Sunchon National University)
Bing, Dong Joo (Department of Food & Nutrition, Sunchon National University)
Kim, Sung Hyun (Department of Hotel Culinary Arts & Bakery, Gyeongnam Provincial Namhea College)
Choi, Kap Seong (Department of Food 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.46, no.1, 2017 , pp. 92-99 More about this Journal
Abstract
People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of 26.53~25.35%). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%.
Keywords
dacquoise; rice bran dietary fiber powder; texture; specific volume; sensory evaluation;
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Times Cited By KSCI : 28  (Citation Analysis)
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