Effect of Brown Rice Flour on Muffin Quality

정경임,; 조은경,

doi:10.3746/jkfn.2011.40.7.986

Cited by 32 publications

(4 citation statements)

References 13 publications

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“…With the addition of KBP, the gluten in the dough was diluted and thereby it might cause decreased gascapturing ability and increased density of the muffins. Jung and Cho (2011) noticed similar results in muffins with brown rice flour. The adhesiveness values did not change significantly, corroborating the findings of Im, Kim, and Ha (1998), wherein muffins were supplemented with sorghum flour.…”

Section: Physical Characteristics Of the Muffinssupporting

confidence: 62%

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Heo

Kim

Lee

et al. 2019

Food Science & Nutrition

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This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.

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Section: Physical Characteristics Of the Muffinssupporting

confidence: 62%

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Heo

Kim

Lee

et al. 2019

Food Science & Nutrition

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“…Joo (2013) ascribed the low pH of the dough used to prepare chestnut-powder-containing cookies to the low pH of this powder. Similarly, the addition of dandelion powder (Kim, 2022) and brown rice powder (Jung and Cho, 2011) was reported to induce a pH decrease.…”

Section: Moisture Content and Phmentioning

confidence: 97%

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Choi,

Ahn,

Hwang

et al. 2024

Food Sci. Preserv.

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This study examined the effects of chestnut powder content (2.5%, 5%, 7.5%, and 10%) on the antioxidant activity and quality characteristics of rice muffins. With the increasing chestnut powder content, the total polyphenol content, flavonoid content, antioxidant activity (determined by radical scavenging activity and reducing power), hardness, gumminess, chewiness, and overall acceptability (determined by sensory evaluation) increased, whereas the moisture content, pH, specific volume, and cooking loss decreased. Regarding color, chestnut powder content was negatively correlated with L and b and positively correlated with a. Notably, overall acceptability abruptly decreased to its minimum at 10%. Thus, adding powder at loadings of <7.5% improved the antioxidant activity and acceptability of rice muffins. Our results can be used as preparatory data for developing a rice muffin model.

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“…머핀에 곡물을 첨가한 연구로는 쥐눈이콩가루 (Lee & Joo 2008), 보리도정겨 (Kim & Lee 2004), 현미분말 (Jung & Cho 2011), corn bran fiber (Jung 등 2005), 찹쌀가루 (Johnson 1990) (Woo 등 2009). 열대아프리카가 원산지로 건조지대에서 가장 많이 재배되고 (Chang & Park 2005), 식이섬유, phenolic compounds 등의 유효성분이 다량 함유되어 있다 (Chae & Hong 2006).…”

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Physicochemical Characteristics of the Muffin Added Glutinous and Non-glutinous Sorghum(Sorghum bicolor L. Moench) Powder

Kim¹,

Seo²,

Ko³

et al. 2012

The Korean Journal of Food And Nutrition

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The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 ㎎ TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 ㎎ TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 ㎎ TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

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Effect of Brown Rice Flour on Muffin Quality

Cited by 32 publications

References 13 publications

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Physicochemical Characteristics of the Muffin Added Glutinous and Non-glutinous Sorghum(Sorghum bicolor L. Moench) Powder

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