흑미 첨가량을 달리하여 제조한 구운 유과의 품질 특성

초록

Purpose: This study measured the quality characteristics and antioxidant capacity of Yukwa prepared from black waxy rice flour. Methods: Waxy rice flour and black waxy rice flour were soaked at room temperature for 9 days, dried and milled. Yukwa dough was prepared with varying concetrations of black waxy rice flour (0%, 1%, 3%, 5%, and 10%) and baked in an oven. Results: The hardness of the Yukwa dough increased as the amount of black waxy rice flour added was increased, which was linked to the dietary fiber in the bran. Yukwa with 5% black waxy rice flour had largest volume (16.50 mL), with further increases in black waxy rice flour content resulting in a decreased expansion force and a flattened shape. The hardness peaked in the Yukwa containing 3% and 5% black rice flour. The total phenolic compounds and DPPH radical scavenging activity were highest in Yukwa with 10% black rice flour (p<0.05). Conclusion: Despite the deterioration in the structure with increased black rice flour, the porous structure of Yukwa was maintained up to 5% black waxy rice addition. Moreover, antioxidant capacity increased as the black waxy rice flour content was increased.

키워드