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KMID : 1134820130420111805
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 11 p.1805 ~ p.1812
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Quality Characteristics of Misutkaru and Their Cookies Made with Immature Whole Green Rice and Barely
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Yi A-Young
Kim Ye-Seul
Lee Jeung-Hee
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Abstract
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The quality and sensory characteristics of Misutkarus, made from immature-whole green rice (IWGR) and barley (IWGB), and their cookies were assessed. Misutkarus of IWGR and IWGB showed a significantly higher water absorption index and viscosity, as well as higher hydrolysis rate by α-amylase, resulting in higher amount of reducing sugar than those of mature brown rice and barley. The cookies made with 30% Misutkarus of IWGR and IWGB showed harder texture, lower spread ratio, darker and more reddish color than cookies with 100% wheat flour (control). For sensory evaluation, the beverage was prepared by mixing Misutkarus, milk and honey, and the beverages of IWGR and IWGB could not provide acceptable sensory quality due to reduced nutty taste and stronger greenish aroma. However, when added to prepare cookies, 30% Misutkarus of IWGB imparted the favorable taste, aroma, texture and overall preference by presenting no significantly different sensory characteristics with wheat flour.
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KEYWORD
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cookie, immature whole green grain, Misutkarus, reducing sugar, sensory evaluation
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