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KMID : 0665220180310050766
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 5 p.766 ~ p.773
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The Quality Characteristics of Rice Pie Adding Roasted Peanut and Peanut Sprout Flour
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Park Ji-Won
Kim Min-Young
Kim Mi-Ok
Lee Hye-Rim
Lee Jin-Ju
Kim Su-Kyung
Jeong Heon-Sang
Lee Youn-Ri
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Abstract
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The purpose of this study is to make rice pie, a bakery item, to enhance use of rice flour and analyze quality characteristics of rice pie by adding roasted peanut flour and peanut sprout flour. Water content of rice pie adding roasted peanut flour or peanut sprout flour is lower than that of wheat pie. The pH of rice pie is lower than that of wheat pie, and pH becomes higher when roasted peanut flour or peanut sprout flour is added. Density of dough is lower in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals higher density. Loss rate is higher in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals lower loss rate. When roasted peanut flour or peanut sprout flour is added to rice pie, its brightness (L) and yellowness (b) decrease, while redness (a) increases. Hardness is higher in pie made of rice powder than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, hardness becomes lower. Regarding composition of fatty acids in rice pie, saturated fatty acids observed are myristic acids, palmitic acids, and stearic acids. Monounsaturated fatty acids found are mainly oleic acids. Polyunsaturated fatty acids detected are linoleic acids, and are found more in pie made of rice powder, than in wheat pie.
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KEYWORD
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rice pie , water content , pH , density , loss rate , fatty acids
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