Effects of Germinated Brown Rice Flour and Inulin on the Quality of Tteokbokki Flour

Abstract

This research is the development of Tteok products from germinated brown rice flour supplemented with inulin. The objectives were to study the use of germinated brown rice flour as a substitute for glutinous rice flour and rice flour and inulin supplementation on physical, chemical and sensory qualities of Tteok. The germinated brown rice flour was substituted glutinous rice flour and rice flour in Tteok at different ratios; glutinous rice flour to rice flour 2:1, glutinous rice flour to germinated brown rice flour 2:1, 1:2, and 1.5:1.5. Increasing the germinated brown rice flour resulted in increased redness (a*) and yellowness (b*), but decreased lightness (L*), cohesiveness, gumminess chewiness and liking score. Inulin supplementation was studied at 0%, 20%, 30% and 40%. Supplementation with inulin caused a decrease in redness (a*) and yellowness (b*) of Tteok, whereas the lightness (L*), hardness and adhesiveness increased. Tteok with 30% inulin obtained the highest liking score in color, texture, taste and overall liking. The chemical composition of germinated brown rice flour Tteok with inulin supplement contains 44.78% moisture content, 3.36% protein, 0.19% fat, 0.47% ash, 0.48% fiber, 51.00% carbohydrate and 84 kcal/serving (40 g).