Effects of Emulsifiers on Physical Properties of Rice Cookies

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 41; no. 11
• Main Authors: Lee, J.K., Korea Polytechnic University, Siheung, Republic of Korea, Jeong, J.H., Korea Polytechnic University, Siheung, Republic of Korea, Lim, J.K., Korea Polytechnic University, Siheung, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.11.2012
• Subjects: diacetyl tartaric ester of monoglyceride; EMULSIFIANT; EMULSIFICANTES; EMULSIFIERS; rice cookie; sodium stearoyl lactylate; sucrose ester
• ISSN: 1226-3311

The effects of emulsifiers as additives on the physical properties of rice cookies were investigated in this study. The amounts of emulsifiers added were 3, 6, and 9% based on 100 g of rice flour. Peak viscosity of rice flour added with diacetyl tartaric ester of monoglyceride (DATEM) showed smaller decreases compared to addition of sodium stearoyl lactylate (SSL) or sucrose ester (SE). Hardness of dough as measured by TA increased upon addition of SSL, SE, and DATEM, whereas hardness of cookies increased upon addition of SSL and SE. In contrast, addition of DATEM did not increase hardness of cookies. Density of dough and cookies increased upon addition of SSL and SE, whereas density decreased upon addition of DATEM and spreadability showed the lowest values. From these results, it was confirmed that use of emulsifiers in cookies can control cookie texture. Compared to SSL and SE, DATEM increases hardness of dough and decreases densities of dough and cookies, making it effective in softening the texture of rice cookies.