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Quality Analyses and Consumer Acceptability of Gluten-Free Rice Bread and Other Commercially Marketed Bread in Korea
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Gluten-Free 쌀빵, 시판 중인 쌀빵 및 밀빵의 품질과 소비자 검사 분석

논문 기본 정보

Type
Academic journal
Author
Sang Sook KIM (한국식품연구원 감각인지연구단) Hae Young Chung (가천대학교 식품영양학과)
Journal
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제30권 제2호 KCI Accredited Journals
Published
2017.4
Pages
336 - 344 (9page)
DOI
10.9799/ksfan.2017.30.2.336

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Quality Analyses and Consumer Acceptability of Gluten-Free Rice Bread and Other Commercially Marketed Bread in Korea
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Abstract· Keywords

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The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.
#gluten-free rice bread #rice bread #wheat bread #characteristics #sensory descriptive analysis #consumer acceptability

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AACC / 2000 / Approved Methods of the AACC. 10th ed. Methods 10-05 and 10-15 / American Association of Cereal Chemists google schola Ahlborn GJ / 2005 / Sensory, mechanical, and microscopic evaluation of staling low-protein and gluten-free breads / Cereal Chem 82:328~335 google schola Blanco CA / 2011 / Improving glutenfree quality by enrichment with acidic food additives / Food Chem 127:1204~1209 google schola Cross HR / 1978 / Training and testing judges for sensory analysis of meat quality / Food Technol 32:48~54 google schola Demirkesen I / 2010 / Rheological properties of gluten-free bread formulation / J Food Eng 96:295~303 google schola

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