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pp.125-132
Purpose: This study evaluated the quality characteristics, sensory attributes, and consumer acceptance of fresh pasta with rice bran powder—a nutrient-rich by-product with antioxidant benefits—to determine its potential as a functional ingredient. Methods: Pasta was prepared by substituting semolina and wheat flour with rice bran powder at 0% (CON), 5% (RP5), 10% (RP10), 20% (RP20), and 30% (RP30). The physicochemical properties (moisture, pH, water absorption, color, and texture) and sensory evaluations (attribute difference and acceptance tests) were conducted. Results: The moisture content, pH, water absorption, lightness, and yellowness of cooked pasta decreased significantly, whereas the redness increased as the rice bran powder levels were increased (p < 0.001). Texture analysis showed that in fresh pasta, hardness and gumminess increased due to fiber-induced structural reinforcement, whereas the springiness decreased. In cooked pasta, however, the hardness, springiness, and chewiness decreased significantly (p < 0.001) as the rice bran powder disrupted the gluten network; cohesiveness was similar in all groups. In the sensory evaluation, although the control group excelled in appearance and texture, RP5 achieved the highest scores in flavor, taste, and overall acceptance, while RP30 received the lowest ratings. Conclusion: Incorporating 5% rice bran powder improved the functionality while maintaining desirable sensory quality, suggesting its potential as an effective strategy for upcycling high-value food by-products.
I. 서 론
II. 재료 및 방법
1. 실험 재료 및 시료 제조
2. 이화학적 특성 검사
3. 관능 검사
4. 통계분석
III. 결과 및 고찰
1. 이화학적 특성 검사
2. 관능검사
IV. 요약 및 결론
저자 정보
Conflict of Interest
References
