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KMID : 0380620170490050567
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 5 p.567 ~ p.573
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Quality characteristics and antioxidant activity of muffins prepared by substituting wheat flour with different rice powders
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Song Da-Hye
Kim Gyeong-Ji
Kim Ji-Hyeong
Seo Hae-Ryoung
Kim Seo-Gang
Yoon Jin-A
Chung Kang-Hyun
An Jeung-Hee
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Abstract
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This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.
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KEYWORD
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Rice powder muffins, quality characteristics, free radical-scavenging activity
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