미강 단백질 첨가 브라우니의 특성 연구Characteristics of brownies prepared using rice bran protein
- Other Titles
- Characteristics of brownies prepared using rice bran protein
- Authors
- 백만희; 이경애; 문세훈
- Issue Date
- Feb-2023
- Publisher
- 한국식품조리과학회
- Keywords
- Key words: rice bran protein; brownie; viscosity; textural property
- Citation
- 한국식품조리과학회지, v.39, no.1, pp 34 - 40
- Pages
- 7
- Journal Title
- 한국식품조리과학회지
- Volume
- 39
- Number
- 1
- Start Page
- 34
- End Page
- 40
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/22336
- ISSN
- 2287-1780
2287-1772
- Abstract
- Purpose: Low-gluten brownies were prepared by partially replacing wheat flour with varying amounts of rice bran protein (RBP; 0, 10, 20, 30, and 40% (w/w)), and their characteristics were examined. Methods: The viscosity of the brownie batters was measured using a viscometer, the textural properties were evaluated using a texture analyzer, and Hunter color values were determined using a colorimeter. In addition, brownie appearances were evaluated visually. Results: Results of the viscosity measurement revealed that compared to the control group, the change in the brownie batter viscosity was minimal when RBP was added at 30% or less, but was significantly lower with 40% RBP addition. Increasing amounts of RBP resulted in decreased hardness, cohesiveness, and chewiness, but with no significant difference between samples, indicating that there was almost no change in texture with RBP supplementation. No differences were observed in the appearance of brownies, and no significant differences were obtained between samples in their L, a, and b values. Conclusion: Our results indicate that substituting wheat flour with less than 30% RBP, produces low-gluten and protein-enriched brownies without affecting the overall desired brownie qualities.
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Collections - College of Natural Sciences > Department of Food Science and Nutrition > 1. Journal Articles
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