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KMID : 1007520130220010173
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Food Science and Biotechnology
2013 Volume.22 No. 1 p.173 ~ p.180
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Improvement of the Quality of Gluten-free Rice Pound Cake Using Extruded Rice Flour
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Jeong So-Hee
Kang Wie-Soo
Shin Mal-Shick
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Abstract
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To improve the quality of gluten-free rice pound cake (GRPC), the ‘Hanarum’ extruded rice flours (HERFs) prepared with 250 rpm screw speed, 160oC barrel temperature, and 24 and 30% feed moisture of ‘Hanarum’ rice flour (HRF) were used. HERF addition reduced crude lipid and ash contents of HRF. HERF addition showed a decrease in lightness and apparent amylose content, but an increase in yellowness, water-binding capacity, and damaged starch content. Increment of solubility was higher than that of swelling power. Pasting viscosities decreased with increasing HERF content and feed moisture of HRF. The specific volume of GRPCs ranged 1.87-1.98. The hardness, springiness, and chewiness were much lower in HERF24 (24% feed moisture) and in 10% added HERF. The sensory texture and the overall eating quality were significantly different with HERF addition (p<0.05). The 10% HERF added GRPCs showed higher scores compared to control and 5% HERF added GRPCs.
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KEYWORD
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gluten-free rice pound cake, ‘Hanarum’ nonwaxy rice, extruded rice flour, feed moisture, textural property
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