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KMID : 0665420180330010062
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Korean Journal of Food Culture
2018 Volume.33 No. 1 p.62 ~ p.69
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Antioxidative and Physical Characteristics of Rice Germ added Sweet Pumpkin Rice Snack for Infants
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Xiu Bao Wu
Kim Eun-Kyung
Choi Kun-Young
Kim Hae-Young
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Abstract
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The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).
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KEYWORD
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Rice germ, rice snack, antioxidant, physical
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