Journal of Engineering and Applied Sciences

Year: 2018
Volume: 13
Issue: 11 SI
Page No. 8678 - 8681

Development of Function Well-Being Breads with Addition of Pigmented Rice Powder Using Sensory Evaluation

Authors : Young-Kyun Kim

Abstract: The present study aimed to promote health through the development of well-being breads by using pigmented rice powder and to be helpful in activating the local economy by enhancing the consumption of pigmented rice powder. The present study used the pigmented rice powder that was purchased on March 2018 at Kimjae in Chunbook Province. The survey for the pigmented rice powder well-being breads was performed from May 1-30 in the year of 2018 by subjecting 40 cooking major students and food specialists and frequency analysis was used for the statistical technique. For the questionnaire completion method, self-administration method was used. The results of the study are as follows. First, developed products are healthier than other products because they are dietary fiber and crude protein are excellent in moisture and low in lipid and saccharide. Second, in sensory analysis, green rice powder and red rice powder added bread showed high scores on flavor, texture, overall acceptability, showed higher than control group. The recognition results for low calorie well-being breads showed significantly high as the food for the prevention of adult disease which was followed by the food as diet and taste. Based on the questionnaire survey results, the development for green pigmented rice wellbeing bread (sponge cake), red pigmented rice well-being breads, sample products were performed along with the development for their processing techniques.

How to cite this article:

Young-Kyun Kim , 2018. Development of Function Well-Being Breads with Addition of Pigmented Rice Powder Using Sensory Evaluation. Journal of Engineering and Applied Sciences, 13: 8678-8681.

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