18F-2 |
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J. H. LEE1, G. H. Kim2, and Y. S. Kim2. (1) Dept. of Food Science and Engineering, Daegu Univ., 15 Naeri Jillyang, Gyeongsan, 712-714, South Korea, (2) Division of Food, Biological and Chemical Engineering, Daegu Univ., 15 Naeri Jillyang, Gyeongsan, 712-714, South Korea Black rice (Oryza sativa L. Indica type) contains high amounts of protein, phytofats, cellulose, minerals, vitamins, and niacin. Anthocyanin pigments in the black rice have been reported to be highly effective in reducing cholesterol levels in humans. Attempts were made to produce a snack having a chocolate image and, at the same time, taking advantage of functional properties of black rice including carcinogenic, mutagenic, and antioxidative activities. Our objective was to investigate the effects of processing variables (sugar type, amount of black rice added, and baking time) on the cookie-making properties using response surface methodology. The cookie dough was aged for 30 min in a refrigerator, and then sheeted to a thickness of 0.4 cm with the help of a rolling pin. The cookies were baked at 180° C for 10 to 14 min in an oven, then cooled to room temperature and packed in airtight bags. Physico-chemical and sensory properties of sample were determined according to central composite design. The pH, specific volume, moisture content, and spread factor of the cookies were influenced by black rice content and type of sugar used. The pH of both dough and cookie increased as the black rice content increased. Specific volume was significantly increased after baking. Lightness significantly decreased as the black rice content increased in both dough and cookie. Redness increased significantly as the amount of black rice increased in both dough and cookie. Hardness was distinctively affected by type of sugar used. The results provided valuable information on developing new cookies with black rice. The models can be used to describe the effect of sugar, baking time, and black rice on dough and cookie characteristics that are very important for new product development.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |