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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

Article

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Journal of the Korean Society of Food Science and Nutrition 2013; 42(6): 957-963

Published online June 30, 2013

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics of Muffins Supplemented with Freeze-Dried Apricot Powder

Yun-Seon Lee and Hai-Jung Chung

Dept. of Food Science & Nutrition, Daejin University, Gyeonggi 487-711, Korea

Abstract

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 4%, 8%, or 12%) of apricot powder. The moisture content was higher in groups containing 8% and 12% apricot powder. The specific volume of muffins decreased as the amount of apricot powder increased. The lightness value was lower in groups containing apricot powder, with redness and yellowness values increasing with increasing amounts of apricot powder. Rheology tests showed no significant differences in hardness, springiness, and cohesiveness between control muffins and muffins with apricot added. Scanning electron microscopy showed that the number and size of air cells decreased with increasing levels of apricot powder. The substitution of wheat flour with apricot powder yielded muffins with a higher DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and total polyphenol content. Consumer acceptance tests revealed no significant differences in appearance, smell, and texture between muffin samples, but the taste and overall acceptability scores were lowest for muffins with 12% apricot added. Therefore, up to 8% apricot powder can be incorporated into muffins to meet the sensory quality and functional needs of the consumer.

Keywords: muffin, apricot powder, specific volume, DPPH radical scavenging activity

Article

Journal of the Korean Society of Food Science and Nutrition 2013; 42(6): 957-963

Published online June 30, 2013

Copyright © The Korean Society of Food Science and Nutrition.

동결건조 살구분말 첨가량에 따른 머핀의 품질 특성

Quality Characteristics of Muffins Supplemented with Freeze-Dried Apricot Powder

Yun-Seon Lee and Hai-Jung Chung

Dept. of Food Science & Nutrition, Daejin University, Gyeonggi 487-711, Korea

Abstract

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 4%, 8%, or 12%) of apricot powder. The moisture content was higher in groups containing 8% and 12% apricot powder. The specific volume of muffins decreased as the amount of apricot powder increased. The lightness value was lower in groups containing apricot powder, with redness and yellowness values increasing with increasing amounts of apricot powder. Rheology tests showed no significant differences in hardness, springiness, and cohesiveness between control muffins and muffins with apricot added. Scanning electron microscopy showed that the number and size of air cells decreased with increasing levels of apricot powder. The substitution of wheat flour with apricot powder yielded muffins with a higher DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and total polyphenol content. Consumer acceptance tests revealed no significant differences in appearance, smell, and texture between muffin samples, but the taste and overall acceptability scores were lowest for muffins with 12% apricot added. Therefore, up to 8% apricot powder can be incorporated into muffins to meet the sensory quality and functional needs of the consumer.

Keywords: muffin, apricot powder, specific volume, DPPH radical scavenging activity