Quality Characteristics of Sulgidduk Added with Lactuca sativa during Storage

Yoon, Joon Hwa; Woo, Yeon; Kim, Mee Ree

doi:10.17495/easdl.2020.4.30.2.90

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…Overall acceptability increased with the increasing chestnut powder but was the lowest for the 10% group (p<0.01). Hong and Hwang (2011) reported that the sweetness of steamed rice cake significantly increased with the increasing chestnut powder content. Additionally, Joo (2013) reported that although preference increased with the increasing chestnut powder content because of the concomitant increase in sweetness, it decreased at excessively high additive contents.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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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Section: Sensory Evaluationmentioning

confidence: 99%