쌀가루 토틸라 가공 조건의 최적화

Abstract

To improve the preference in wheat flour food stuff consumption by Korean young generation, and help their rice food stuff we want to develop the rice fast food based on tortilla recipe. It would be expected the quick distribution and fast eating time in school food service. In this study, rice paper for tortilla was made using three variables of glutinous rice flour, rice flour, and water. The optimum mixing ratio was found with the reactive surface analysis(RSM) using the results of the sensory test of rice paper for tortilla. Rice paper was made at this optimal mixing ratio. In addition, the fillings were made by blending boiled or fried chicken with the mustard sauce and vegetables such as lettuce, bell paper, paprika, and tomato. And the common ingredients of the fillings were analyzed along with rice paper prepared at the optimal mixing ratio. Protein digestibility, trypsin indigestible substrate(TIS), and carbohydrate digestibility were experimented. Consumer acceptability was tested on tortilla type rice paper made by optimal recipe through response surface methodology. A significant difference were noted in hardness, rolling, cleavage, chewiness and overall acceptability of rice papers after sensory test. The optimal mixing ratio of the rice paper was 10 g glutinous rice flour , 13.687 g rice flour, and 60.1818 mL water. Boiled chicken meat(87.09%) used as a filling of rice paper tortilla showed higher protein digestibility than that of fried chicken meat(80.43%) while the TIS, in those boiled chicken meat(69mg/100g solid) was lower than that of fried chicken meat(75mg/100g solid). Carbohydrate digestibility of tortilla type rice paper prepared using optimal recipe was 42.2%, repectively. Consumer acceptability was studied on rice tortilla stuffed with boiled chicken meat and revealed fried chicken meat. The finding revealed that rice tortilla stuffed with fried chicken meat was higher preference than rice tortilla stuffed with boiled chicken meat. Those rice tortilla stuffed with boiled chicken meat had a higher preference than wheat tortilla stuffed with fried chicken meat. Rice tortilla stuffed with fried chicken meat could be substitutable for wheat flour tortilla school food service due to those of higher chewiness and overall acceptability.