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KMID : 0665420150300050650
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Korean Journal of Food Culture
2015 Volume.30 No. 5 p.650 ~ p.655
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Quality Properties of Rice Cake Containing Bamboo Sprout Powder
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Moon Eun-Woo
Park Hun-Jo
Na Hwan-Sik
Park Jung-Suk
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Abstract
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Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough.
The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas
moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents
significantly increased. Hunter’s L value decreased as contents of bamboo sprout powder increased, whereas sucrose
contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.
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KEYWORD
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Bamboo sprout, rice cake, quality properties, sensory test
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