Development of Dume-buchu (Allium senescens L.) Cracker with Retrograded Rice for Children Snacks
A dume-buchu (Allium senescens L.) cracker with retrograded rice powder was developed for consumption as a children's snack. For product development, the response surface methodology was used. Market tests using a questionnaire administrated to children and their caregivers were implemented. To...
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Veröffentlicht in: | Food science and biotechnology 2012, Vol.21 (5), p.1349-1358 |
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creator | Chang, Hyeja Ha, Kyungae Lim, Jiyoung Ju, Seyoung Kim, Wookyung Park, Hyeyoung |
description | A dume-buchu (Allium senescens L.) cracker with retrograded rice powder was developed for consumption as a children's snack. For product development, the response surface methodology was used. Market tests using a questionnaire administrated to children and their caregivers were implemented. To evaluate the product's quality during storage, chemical, sensory, and microbiological tests were tested. Optimal mixing ratios of the recipe were determined as 22.4% retrograded rice and 11.4% dume-buchu. During storage, the color of the product changed to lighter and adhesiveness of the product (p |
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Escherichia coli, coliform, and Bacillus cereus were not detected during 13 days, which satisfies the Guidelines of the Food Code Standard of Korea. Consumer in market tests rated the top 2 attributes of the cracker as nutritional value and health. 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Consumer in market tests rated the top 2 attributes of the cracker as nutritional value and health. 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Cracker with Retrograded Rice for Children Snacks</atitle><jtitle>Food science and biotechnology</jtitle><addtitle>Food science and biotechnology</addtitle><date>2012</date><risdate>2012</risdate><volume>21</volume><issue>5</issue><spage>1349</spage><epage>1358</epage><pages>1349-1358</pages><issn>1226-7708</issn><eissn>2092-6456</eissn><abstract>A dume-buchu (Allium senescens L.) cracker with retrograded rice powder was developed for consumption as a children's snack. For product development, the response surface methodology was used. Market tests using a questionnaire administrated to children and their caregivers were implemented. To evaluate the product's quality during storage, chemical, sensory, and microbiological tests were tested. Optimal mixing ratios of the recipe were determined as 22.4% retrograded rice and 11.4% dume-buchu. During storage, the color of the product changed to lighter and adhesiveness of the product (p<0.001) increased. Escherichia coli, coliform, and Bacillus cereus were not detected during 13 days, which satisfies the Guidelines of the Food Code Standard of Korea. Consumer in market tests rated the top 2 attributes of the cracker as nutritional value and health. Based on these results, the dume-buchu cracker may have positive impacts as a children's snack.</abstract><oa>free_for_read</oa></addata></record> |
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title | Development of Dume-buchu (Allium senescens L.) Cracker with Retrograded Rice for Children Snacks |
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