Quality Characteristics of Puffed Rice Muffin SAFETY from Gluten in Republic of KOREA

Abstract

Purpose; CD(Celiac Disease) is a genetic disease caused by gluten, which is one of the most common diseases among modern people. The only way to prevent this is by eating gluten-free foods. Our rice, which is a main food, is a popular food. It is thought that it is appropriate to use this rice for the development of gluten - free food because it is made from such high. In this study, we tried to measure muffin quality, texture, color and sensory evaluation by using puffed rice. For the preparation of puffed rice muffins, first add the puffed rice flour, baking powder, sugar and salt, water was added and mixed at low speed to complete the dough(23 ± 1 °C). The puffed rice muffin was prepared by placing 70 g of dough in a muffin cup (7.5×4 cm) and baking in a preheated oven at 200 °C and 200 °C for 20 minutes. After cooling, it was used for the experiment. The hardness of the muffins added with puffed rice was significantly lower than that of the muffins prepared with wheat flour. The chewiness and hardness were significantly lower as the amount of puffed rice was increased, and the number of muffins prepared with puffed rice was the lowest among the samples. The results of the color measurement of muffins showed that the lightness decreased significantly with the increase of the amount of expanded rice. The sensory evaluation showed that PM2 produced by adding 50% puffed rice flour and 50% wheat flour was the best, and the taste of muffin was PM1 added with puffed rice 25% were significantly higher than the other samples. Therefore, PM2 with 50% puffed rice flour and 50% wheat flour were most preferred. Therefore, it has been found that the preparation of muffins by adding puffed rice is preferable to consumers' preference, and it is thought that it will be useful for the development of gluten free products, and various products using puffed rice should be developed.