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KMID : 1011620210370030210
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 3 p.210 ~ p.219
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Quality Characteristics of Rice Muffin Added with Nondigestible Maltodextrin
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Choi Hea-Jin
Yoon Hye-Hyun
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Abstract
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Purpose: This study examined the quality characteristics and consumer acceptance of rice muffins added with nondigestible maltodextrin.
Methods: Instead of butter, nondigestible maltodextrin (NDM) of 0%(CON), 15%(NDM15), 25%(NDM25), 35%(NDM35), and 55%(NDM55) were added to prepare the rice muffin samples. The moisture content, specific volume, baking loss rate, Hunter’s color values, textural properties, and acceptance and sensory attribute difference were measured.
Results: The moisture content of the rice muffin was the highest in NDM55 (p<0.05), whereas the weight (p<0.001), volume (p<0.05), and height (p<0.05) were lowest. The specific volume (p<0.01), and baking loss (p<0.001) of the rice muffin samples tended to increase with the addition of NDM. The lightness(L) of the crust and crumb were lowest in NDM55 (p<0.001), while the redness(a) and yellowness(b) increased (p<0.001). The hardness (p<0.001), springiness (p<0.01), chewiness (p<0.001), cohesiveness (p<0.001), and gumminess (p<0.001) tended to increased with the addition of NDM. The sensory attribute difference test revealed the lowest butter and savory odor in NDM55 (p<0.01), whereas the sweet odor, sweet taste were highest (p<0.001). The after-taste, residue, powdery and oily were highest in NDM55 (p<0.001). The acceptance test showed that CON, NDM15, and NDM25 had the highest scores in appearance (p<0.001), texture (p<0.001), and overall acceptance (p<0.001).
Conclusion: This study examined the impacts of nondigestible maltodextrin on the quality properties of rice muffins. Nondigestible maltodextrin, can improve the quality of gluten-free muffins as well as high consumer acceptance.
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KEYWORD
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nondigestible maltodextrin, butter substitute, low-calorie, rice muffin, gluten-free
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