English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The purpose of this study was to investigate the effects of fats and oils on the quality characteristics of rice scones. Butter, fresh cream, olive oil, and coconut oil were used to prepare rice scones, and their color values, spread factors, and hardnesses were measured. Sensory evaluation was also performed. The highest L value was obtained for the rice scones made with butter and the a and b values ​were significantly high in the rice scones prepared with olive oil. The rice scones using butter and fresh cream exhibited significantly higher spread factors than other cases. High hardness values were obtained for rice scones made with olive and coconut oils. The flavors of the rice scones prepared using butter and coconut oil were strong based on the results of attribute difference tests, and the stiffness was significantly high in rice scones using fresh cream. In the acceptance test, the overall acceptability values were higher in the rice scones prepared with butter, olive oil, and coconut oil compared to those made with fresh cream. The results suggested that olive and coconut oils could be good butter substitutes for rice scones.

Effects of fats and oils on the quality characteristics of rice scone