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http://dx.doi.org/10.7318/KJFC/2015.30.5.650

Quality Properties of Rice Cake Containing Bamboo Sprout Powder  

Moon, Eun Woo (Department of Food and Nutrition, Hanyang University)
Park, Hun Jo (Daesupmalgeun Agricultural Union Corporation)
Na, Hwan Sik (Pharmaceutical Chemistry Division, Jeollanamdo Institute of Health and Environment)
Park, Jung Suk (Department of Complementary & Alternative Medicine, Kwang-ju Womens University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.5, 2015 , pp. 650-655 More about this Journal
Abstract
Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter's L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.
Keywords
Bamboo sprout; rice cake; quality properties; sensory test;
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Times Cited By KSCI : 6  (Citation Analysis)
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