Gluten-Free 곡류 피낭시에 품질 특성

• Published in: 동아시아식생활학회지, 35(4) pp. 358 - 368
• Main Authors: 임현숙, 차경희
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.08.2025
• Subjects: 생활과학
• ISSN: 1225-6781; 2288-8802

The purpose of this study was to analyze the components and quality characteristics of financiers made with gluten-free grains (Non-glutinous rice [NGR], Glutinous rice [GRF], Glutinous Foxtail Millet [GFM], Glutinous Proso Millet [GPM], and Glutinous Sorghum [GSF]). The gluten content of the financiers was measured as 4,500 mg/kg for soft-flour financiers and less than 5 mg/kg for grain financiers. There were significant differences among the samples with respect to crude fat (p<0.05), crude protein (p<0.001), and crude sugar (p<0.001). There were no significant differences between the samples with respect to moisture content and °Brix. The yellowness of the crust of the GPM financiers was the highest, and there were significant differences observed among all the samples of financier (p<0.001). The 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical antioxidant activities were the highest for the GSF financiers, and there were significant differences among all the samples (p<0.001). There were significant differences in the hardness of all the samples of the financiers, with the GFM financier having the highest hardness and the GRF financier the lowest. Consumer acceptance with respect to aroma, texture, taste, and overall acceptance did not differ significantly among the samples, with color being the exception. Thus, it can be concluded that gluten-free grains can be replaced with flour when manufacturing financiers. KCI Citation Count: 0