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KMID : 1011620170330010001
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 1 p.1 ~ p.8
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Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder
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Joo Shin-Youn
Choi Hae-Yeon
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Abstract
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Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder.
Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed.
Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture.
Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.
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KEYWORD
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Chinese artichoke, rice nutritional bar, total phenolic content, DPPH radical scavenging activity
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