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http://dx.doi.org/10.11002/kjfp.2015.22.6.811

Quality properties of rice cake containing Artemisia annua L. powder  

Moon, Eun Woo (Department of Food and Nutrition, Hanyang University)
Park, Hun Jo (Daesupmalgeun Agricultural Union Corporation)
Park, Jung Suk (Department of Complementary and Alternative Medicine, Kwangju Womens University)
Lee, Mi Kyung (Department of Food and Nutrition, Gwangju Health University)
Na, Hwan Sik (Pharmaceutical Chemistry Division, Jeollanamdo Institute of Health and Environment)
Publication Information
Food Science and Preservation / v.22, no.6, 2015 , pp. 811-816 More about this Journal
Abstract
The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.
Keywords
Artemisia annua L.; rice cake; quality properties; sensory characteristics;
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Times Cited By KSCI : 9  (Citation Analysis)
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