Characteristics of reduced-fat muffins and cookies with native and modified rice starches
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Young-Tack | - |
dc.contributor.author | Puligundla, Pradeep | - |
dc.date.available | 2020-02-28T01:46:20Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2016-05 | - |
dc.identifier.issn | 2079-052X | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/8324 | - |
dc.description.abstract | In the present study, native and chemically modified (acetylated and hydroxypropylated) rice starches were partly substituted for butter in the production of reduced-fat muffins and for shortening in cookies. Physicochemical characteristics of native and modified rice starches were investigated. All the three types of starches were substituted at 20% level in muffins and cookies. The crude protein content of modified rice starches was significantly low compared to native starch. A slight variation was observed in the color characteristics of native starch upon modification. However, there were no significant differences (p>0.05) in physical (volume, weight, density, height, color of crust and crumb) as well as sensory (appearance, grain, flavor, texture and overall acceptability) properties between baked reduced-fat muffins and full-fat ones. Similar results were obtained with reduced-fat sugar-snap cookies, in which shortening fat was partly substituted by rice starches. In conclusion, both native and modified rice starches are equally well suited for partial substitution of fat in regular muffins and cookies. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | UNITED ARAB EMIRATES UNIV | - |
dc.relation.isPartOf | EMIRATES JOURNAL OF FOOD AND AGRICULTURE | - |
dc.subject | PHYSICAL-PROPERTIES | - |
dc.subject | MOLAR SUBSTITUTION | - |
dc.subject | ACETYLATION | - |
dc.subject | REPLACERS | - |
dc.title | Characteristics of reduced-fat muffins and cookies with native and modified rice starches | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000375966800003 | - |
dc.identifier.doi | 10.9755/ejfa.2015-05-227 | - |
dc.identifier.bibliographicCitation | EMIRATES JOURNAL OF FOOD AND AGRICULTURE, v.28, no.5, pp.311 - 316 | - |
dc.identifier.scopusid | 2-s2.0-84962639713 | - |
dc.citation.endPage | 316 | - |
dc.citation.startPage | 311 | - |
dc.citation.title | EMIRATES JOURNAL OF FOOD AND AGRICULTURE | - |
dc.citation.volume | 28 | - |
dc.citation.number | 5 | - |
dc.contributor.affiliatedAuthor | Lee, Young-Tack | - |
dc.contributor.affiliatedAuthor | Puligundla, Pradeep | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Rice starch | - |
dc.subject.keywordAuthor | Chemical modification | - |
dc.subject.keywordAuthor | Reduced-fat muffin | - |
dc.subject.keywordAuthor | Cookie | - |
dc.subject.keywordAuthor | Sensory properties | - |
dc.subject.keywordPlus | PHYSICAL-PROPERTIES | - |
dc.subject.keywordPlus | MOLAR SUBSTITUTION | - |
dc.subject.keywordPlus | ACETYLATION | - |
dc.subject.keywordPlus | REPLACERS | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Agronomy | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.