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KMID : 1011620130290010047
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 1 p.47 ~ p.52
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Quality Characteristics of Waffle by adding Brown Rice Flour
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최순남:Choi Soon-Nam
정남용:Chung Nam-Yong/김현정:Kim Hyun-Jung
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Abstract
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The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0∼107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0∼303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.
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KEYWORD
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brown rice flour, texture, sensory evaluation, quality characteristics
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