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KMID : 1011620190350030244
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.244 ~ p.251
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Change of Quality Characteristics in Corn Dog Rice Batter by Adding Gums
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Ku Su-Kyung
Kim Tae-Kyung
Park Jong-Dae
Sung Jung-Min
Choi Hyun-Wook
Jang Hye-won
Choi Yun-Sang
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Abstract
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Purpose: This study was conducted to examine the effectiveness of gums in improving the quality characteristics of rice batter.
Methods: Quality characteristics of rice batter and bread added with gums (alginate, carrageenan, guar gum, pectin, konjac and carboxy methyl cellulose) were investigated based on pH, moisture content, cooking loss, specific volume, color, texture profile analysis, and apparent viscosity.
Results: The rice bread added with gums showed higher specific volume and moisture content than that without the added gums; however, the cooking loss and hardness were lower. Cooking loss was lowest for rice bread added with guar gum, and highest for rice bread added with carrageenan. The specific volume was highest in konjac. The apparent viscosity of batters was increased with the addition of pectin and carrageenan.
Conclusion: The results of this study showed the effect of quality improvement due to apparent viscosity and specific volume increase according to the addition of gums. This indicates the possibility of replacing wheat flour.
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KEYWORD
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gluten-free, gums, corn dog, batter, konjac
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