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KMID : 1011620110270060681
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 6 p.681 ~ p.689
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Development and Characterization of Rice Cookies Containing Germinated Yakkong Powder
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한정아:Han Jung-Ah
저자없음:No authors listed
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Abstract
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Yakkong germinated for 48 h at 23˚C(48G), which showed the highest isoflavone content, was prepared with no heat treatment(48G-NH) or with additional heat treatment entailing 20 min boiling(48G-20B) or 15 min roasting(48G-15R). After being ground, each powder was substituted for rice flour by 10, 20, or 30% in rice cookies and compare with the control(100% rice flour cookies). The rice cookies containing 20 or 30% 48G-NH showed the highest crispness in texture and the lowest spreadability. The rice cookies containing 48G-20B and 48G-15R did not show a change in spreadibility, regardless of substitution level. For the rice cookies with 48G-15R, when the substitution level increased to 30%, the crispness decreased and hardness increased. The rice cookies with 48G-20B showed the lowest crispness regardless of substitution level. In terms of color, rice cookies substituted with Yakkong powder showed lower L and higher a* values than the control, however there were no tendencies related to b* value change. In sensory testing, rice cookies substituted with YK-48G had an improved quality, especially in flavor and texture as well as in function. The most acceptable substitution level was 20% of 48G-15R.
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KEYWORD
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Yakkong, rice cookies, isoflavone, crispness, flavor
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