쌀가루의 종류를 달리하여 제조한 머핀의 품질 특성

Abstract

The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed foods.