|
KMID : 1011620200360050455
|
|
Korean Journal of Food and Cookey Science
2020 Volume.36 No. 5 p.455 ~ p.463
|
|
|
Changes of Color Stabilities of Sweet Pumpkin Powder Prepared by Different Drying Methods and Quality Characteristics of Rice Cupcakes Added with Them
|
|
Kim Jae-Suk
Lee Joo-Ree
Kim Ji-Myoung
Shin Mal-Shick
|
|
|
Abstract
|
|
|
Purpose: Sweet pumpkin powders (SPPs) were prepared from three different domestic pumpkins, Boujang, Candy, and Dalcomi, and the color stabilities of the SPPs and quality characteristics of rice cupcake containing 10% SPPs were investigated to apply SPP for developing new products.
Methods: This study examined the color stabilities of the SPPs prepared by natural drying (ND) and freeze-drying (FD) using sweet pumpkin fruits harvested after two weeks and the quality characteristics of rice cupcakes prepared from Saecheongmoo rice flour with 10% three different SPPs. The water-binding capacities and pasting properties of rice flours with SPPs, specific volume, morphology, color values of crust and crumb, and textural properties of rice cupcakes with SPPs were investigated.
Results: The color stability due to carotenoids of SPP by different drying methods was higher by freeze-drying than by natural drying, and that of freeze-dried Candy powder was the highest during storage. The water-binding capacities of rice flour with natural dried SPPs were higher than those of rice flours with freeze-dried SPPs. The peak viscosities of the Dalcomi powder-added rice flours were highest, but the final and setback viscosities of rice flours with freeze-dried SPPs were lower than those of the others. The rice cupcakes with freeze-dried SPPs increased the specific volume but decreased the hardness and chewiness.
Conclusion: Although the addition of freeze dried SPPs improved the quality characteristics of rice cupcakes, further studies on the composition, pigment, cellular structure and changes after heating sweet pumpkin fruits will be needed.
|
|
|
KEYWORD
|
|
|
sweet pumpkin powder, color stability, domestic variety, rice cupcake, quality characteristic
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|