Earticle

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

Abstract
 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

키워드

저자

• Yun-Sang Choi, [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Ji-Hun Choi [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Doo-Jeong Han [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Hack-Youn Kim [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Mi-Ai Lee [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Eui-Soo Lee [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Eui-Soo Lee [ Department of Applied Microbiology and Food Science, University of Saskatchewan ]
• Jong-Youn Jeong [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Hyun-Dong Paik [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Cheon-Jei Kim [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664