원문정보
초록
영어
This study evaluated the effects of dietary fiber extracted from rice bran (rice bran fiber) on the quality of low-fat tteokgalbi. The controls were formulated with 20% added fat. Test samples of tteokgalbi were produced with 5 different formulations containing 1, 2, 3, 4, and 5% rice bran fiber as a fat replacer, in addition to 10% fat. The control had the highest fat content, energy value, cooking loss, reduction in diameter, reduction in thickness, CIE L*-value (lighness), and color of
sensory properties. The tteokgalbi containing rice bran fiber had higher moisture, protein, ash, and carbohydrate contents than the controls. Tteokgalbi with 3% rice bran fiber had the lowest cooking loss, reduction in diameter, and reduction in thickness. Meat products containing 2 and 3% rice bran fiber had a higher overall acceptability similar to the high fat control.
목차
Introduction
Materas and Methods
Extraction of dietary fiber from rice bran
Tteokgalbi preparation
pH
Proximate composition
Caloric content
Cooking loss
Instrumental color evaluations
Reductions in diameter and thickness
Texture profile analysis (TPA)
Sensory evaluation
Statistical analysis
Results and Discussion
Proximate composition and energy values
Cooking loss and dimensional changes
pH and color
Texture profile analysis
Sensory evaluation
References