In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.

Abstract
 서 론
 재료 및 방법
  1. 실험 재료
  2. 구운 도넛의 제조
  3. 수분 함량 및 수분 손실량 측정
  4. 수분 보유력 측정
  5. 굽기 손실률 및 비용적 측정
  6. 색도
  7. 조직감 측정
  8. 미세구조 분석
  9. 저장 중 노화특성
  10. 통계처리
 결과 및 고찰
  1. 반죽과 도넛의 수분 함량, 수분 손실량 및 도넛의 수분 보유력
  2. 굽기 손실률 및 도넛 비용적
  3. 도넛의 색도
  4. 도넛의 조직감 특성
  5. 미세구조 분석
  6. 도넛의 저장 중 노화 특성 및 차전자피의 노화 억제효과 분석
 요약 및 결론
 References

• 신소연(고려대학교 식품영양학과) | So Yeon Shin
• 오현빈(고려대학교 식품영양학과) | Hyeonbin O
• 정기영(고려대학교 식품영양학과) | Ki Youeng Joung
• 김영순(고려대학교 식품영양학과) | Young-Soon Kim Corresponding author