61A-33 |
Manufacturing of a cookie using processed brown rice and its physical and sensory characteristics |
J. B. EUN, Department of Food Science and Technology, Chonnam National University, 300 Yongbong-dong, Buk-gu, Gwangju, 500-757, South Korea and M. S. Kim. Recently, the consumption of rice has been decreased in Korea; therefore, development of rice products could be one of the ways to increase rice consumption. Korean people also want to have food that has more physiological effects in their bodies to give them health benefit. Brown rice has better nutrition value and health benefits than polished rice does, including vitamins and dietary fibers. In this study, a cookie using processed brown rice (PBR) was manufactured and its physical and sensory characteristics were investigated. The whole grains of brown rice were processed by steeping, steaming, drying, and roasting to increase its taste, mouthfeel, and palatability. The processed brown rice has roasted flavor and crunchiness in texture. Proximate composition of processed brown rice and cookies were analyzed by AOAC method. Processed brown rice was added to wheat flour from 10% to 50% (w/w) to make dough for cookies and texture of the dough was measured by a TA-XT2 Texture Analyzer. Color of cookies was measured by a Hunter colorimeter and their spreadibilities were measured by a caliper. Sensory evaluation was conducted to evaluate flavor, color, hardness, brittleness, taste, and overall acceptability with a 5 point hedonic scale by 10 trained panelists. The springiness, gumminess, cohesiveness, and adhesiveness of cookie dough were decreased and its hardness was increased with increasing PBR. L value and b value of cookies were decreased and their spreadibilties were increased with increasing PBR. Cookie hardness was decreased a little with increasing PRB. In sensory evaluation, when 30% of PBR was added to wheat flour, the best result of cookies was shown in color, brittleness, taste and overall acceptability, even though addition of 10% PBR was the best in flavor. In conclusion, addition of 30% PBR would be the best to manufacture a cookie using PBR.
Session 61A, Carbohydrate
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