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KMID : 1134820210500111203
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 11 p.1203 ~ p.1210
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Properties of Rice Muffin with the Addition of Chickpea Aqueous Solution Instead of Egg Whites
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Yoon Ki-Hong
Kim Weon-Mo
Lee Gyu-Hee
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Abstract
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This study sought to confirm the feasibility of manufacturing rice muffins using a chickpea aqueous solution instead of egg whites. A comparison was carried out between muffins made with rice powder and egg whites (ER), muffins made with flour and egg whites (EWW), and muffins made by using various amounts of chickpea aqueous solution (CAS) as a replacement for egg whites. The results showed that in comparison with the foam-forming ability of egg whites, the foaming ability of the chickpea aqueous solution was very good when the foam was created using a whisk. The rice muffins prepared by using 80% (CAS80) and 85% (CAS85) of the egg whites with aqueous chickpea solution were similar in appearance to ER. The rheology results showed that ER had a springiness (elasticity) value between CAS85 and CAS90. There was no statistically significant difference in hardness between ER and CAS. The similarity of rice muffins made by varying the amount of chickpea aqueous solution instead of the egg whites was analyzed through the Euclidean distance between treatments by multidimensional scaling (MDS). In the MDS analysis, the R2 value for the linear fit was 0.9842, indicating a high fit for the linear analysis. The samples were classified into three classes in the position diagram of the Euclidean distance model of the MDS. The EWW group was the treatment group in class A, and the CAS90, CAS95, CAS100 groups were in class B. Class C comprised the ER, CAS80, and CAS85 groups. Thus, it was found that ER, CAS80, and CAS85 had similar characteristics. In conclusion, it is possible to prepare rice muffins by using a 80 and 85% chickpea aqueous solution instead of egg whites (CAS80 and CAS85). The muffins prepared in this manner have characteristics similar to those prepared using rice powder and egg whites.
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KEYWORD
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rice muffin, egg white, chickpea aqueous solution, rice flour
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