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This study investigated the quality characteristics of confectionery (muffin) using an improved variety of floury rice powder to balance rice supply and demand by increasing floury rice powder consumption. Moisture significantly decreased with higher floury rice powder content, and the pH value also dropped. The appearance loss rate tended to increase, but there were no significant differences in weight, height, and width compared to the control group. In terms of chromaticity, brightness decreased while red and yellow values increased. With higher floury rice powder content, hardness, elasticity, cohesiveness, and chewability decreased, and frugality increased significantly, though without notable difference. The DPPH radical scavenging activity significantly increased with more floury rice powder. In preference evaluation, the 20% flour group showed the highest preference, indicating that this level is ideal for promoting floury rice powder consumption. The study concluded that adding 20% floury rice powder optimally improves both functionality and taste, making it an appropriate alternative to flour in bakery products, thereby supporting increased domestic rice consumption.
Jung-Soo Kim (Wed,) studied this question.