차전자(Plantago ovata Forsk)피를 이용하여 제조한 구운 쌀 도넛의 품질 특성 및 노화 특성Quality Characteristics and Retrogradation Properties of Baked Rice Donutwith Psyllium (Plantago ovata Forsk) Seed Husk
- Other Titles
- Quality Characteristics and Retrogradation Properties of Baked Rice Donutwith Psyllium (Plantago ovata Forsk) Seed Husk
- Authors
- 신소연; 김영순; 오현빈; 정기영
- Issue Date
- 2018
- Publisher
- 한국식품영양학회
- Keywords
- psyllium seed husk; quality characteristics; retrogradation properties
- Citation
- 한국식품영양학회지, v.31, no.3, pp.367 - 377
- Indexed
- KCI
- Journal Title
- 한국식품영양학회지
- Volume
- 31
- Number
- 3
- Start Page
- 367
- End Page
- 377
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/79208
- DOI
- 10.9799/ksfan.2018.31.3.367
- ISSN
- 1225-4339
- Abstract
- In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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