흑미발효미강분말을 첨가한 진말다식의 품질 연구
Study of Quality of Wheat Flour Dasik Added with Fermented Black Rice Bran Powder
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This study developed Dasik by using fermented black rice bran effective in antioxidant activity. This study performed quality characteristics to evaluate the optimal mixing rate of a fermented black rice bran powder (among 0, 3, 6, 9, 12%) wheat flour Dasik. The moisture contents of a wheat flour Dasik increased significantly in proportion to amount of fermented black rice bran powder. The L, a, and b value of the Hunter's color value significantly decreased in proportion to amount of fermented black rice bran powder as compare to control group. In the physical properties, the hardness, cohesiveness, springiness, chewiness of wheat flour Dasik was decreased significantly in proportion to amount of fermented black rice bran powder. DPPH free radical scavenging activities of the wheat flour Dasik(38.42~60.35) increased significantly in groups of fermented black rice bran powder, while that of the control group was 25.73. The wheat flour Dasik added with 6 percent fermented black rice bran powder showed high score with regard to flavor, sweetness, savory taste, color, cohesiveness and overall acceptability. The results of this study suggest that fermented black rice bran powder is an effective ingredient for health-functionality food materials.
Abstract
This study developed Dasik by using fermented black rice bran effective in antioxidant activity. This study performed quality characteristics to evaluate the optimal mixing rate of a fermented black rice bran powder (among 0, 3, 6, 9, 12%) wheat flour Dasik. The moisture contents of a wheat flour Dasik increased significantly in proportion to amount of fermented black rice bran powder. The L, a, and b value of the Hunter's color value significantly decreased in proportion to amount of fermented black rice bran powder as compare to control group. In the physical properties, the hardness, cohesiveness, springiness, chewiness of wheat flour Dasik was decreased significantly in proportion to amount of fermented black rice bran powder. DPPH free radical scavenging activities of the wheat flour Dasik(38.42~60.35) increased significantly in groups of fermented black rice bran powder, while that of the control group was 25.73. The wheat flour Dasik added with 6 percent fermented black rice bran powder showed high score with regard to flavor, sweetness, savory taste, color, cohesiveness and overall acceptability. The results of this study suggest that fermented black rice bran powder is an effective ingredient for health-functionality food materials.
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