쌀 활용 방안 모색을 위한 식사대용 시금치 분말 첨가 쌀 스콘의 품질 특성 (Quality Characteristics of Rice Scones Added with Spinach Powder as a Meal Substitute for Rice Utilization)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 29권 / 7호 / 1 ~ 8페이지
· 저자명 : 최효경, 이화정, 유수인, 백진경

초록

In this study, the amount of consumption is small compared to the amount of rice production, and it is possible to replace wheat flour in a situation where there is concern about oversupply. The objective was to produce rice scones using spinach powder, which is rich in vitamins, minerals, and dietary fiber, and to explore ways to use rice. Spinach powder was prepared at ratios of 0%, 2%, 6% and 8%, and the moisture content, pH, sweetness, chromaticity, texture, total flavonoids, and DPPH radical scavenging activity were measured. As a result of the experiment, the moisture content of the spinach powder added group decreased from 16.57 to 15.66 as the amount of powder added increased. In the spinach powder addition group, the pH decreased from 7.49 to 7.37 as the powder addition amount increased.
Sweetness showed the highest value in the 6% addition group, and the sweetness increased as the amount of spinach powder added increased from SS0 to SS6, but decreased at SS8. As a result of chro- maticity measurement, the L-value was the highest in the control group, and decreased as the amount of spinach powder added increased. The a-value decreased with increasing amount of spinach powder from SS0 to SS6, but increased with SS8. The b-value was the highest in the 6% addition group. As the amount of spinach powder added increased, adhesivness, chewiness and springiness increased, and hardness decreased. Cohesiveness and gumminess were highest in the 6% addition group. Total fla- vonoid content increased significantly with increasing spinach powder loading. The DPPH radical scav- enging activity increased from SS2 to SS8 as the amount of spinach powder added increased. As a result of this research, we confirmed the quality characteristics and antioxidant capacity through the production of spinach powdered rice scones, presented the possibility of expanding rice utilization methods, and discussed the limits of research.

영어초록

In this study, the amount of consumption is small compared to the amount of rice production, and it is possible to replace wheat flour in a situation where there is concern about oversupply. The objective was to produce rice scones using spinach powder, which is rich in vitamins, minerals, and dietary fiber, and to explore ways to use rice. Spinach powder was prepared at ratios of 0%, 2%, 6% and 8%, and the moisture content, pH, sweetness, chromaticity, texture, total flavonoids, and DPPH radical scavenging activity were measured. As a result of the experiment, the moisture content of the spinach powder added group decreased from 16.57 to 15.66 as the amount of powder added increased. In the spinach powder addition group, the pH decreased from 7.49 to 7.37 as the powder addition amount increased.
Sweetness showed the highest value in the 6% addition group, and the sweetness increased as the amount of spinach powder added increased from SS0 to SS6, but decreased at SS8. As a result of chro- maticity measurement, the L-value was the highest in the control group, and decreased as the amount of spinach powder added increased. The a-value decreased with increasing amount of spinach powder from SS0 to SS6, but increased with SS8. The b-value was the highest in the 6% addition group. As the amount of spinach powder added increased, adhesivness, chewiness and springiness increased, and hardness decreased. Cohesiveness and gumminess were highest in the 6% addition group. Total fla- vonoid content increased significantly with increasing spinach powder loading. The DPPH radical scav- enging activity increased from SS2 to SS8 as the amount of spinach powder added increased. As a result of this research, we confirmed the quality characteristics and antioxidant capacity through the production of spinach powdered rice scones, presented the possibility of expanding rice utilization methods, and discussed the limits of research.

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