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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(3): 319-327

Published online March 31, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Quality and Antioxidant Properties of Muffin Added with ‘Fuji’ Apple Pomace Powder

Young Kyung Kim1, Saem-Lee Jeong1, Seung-Hyeon Cha1, Jeong-Youn Yi1, Dae-Il Kim2, Do-Il Yoo3, Tae Kyung Hyun4, and Keum-Il Jang1

1Department of Food Science and Biotechnology, 2Department of Horticultural Science, 3Department of Agricultural Economics, and 4Department of Industrial Plant Science and Technology, Chungbuk National University

Abstract

Muffins were prepared with various amounts of ‘Fuji’ apple pomace powder, and the quality and antioxidant properties of the muffins were investigated. The muffins were prepared with sugar, butter, eggs, milk, wheat flour, and 5, 10 and 15% (w/w) ‘Fuji’ apple pomace powder. The height, pH, volume, specific volume, baking loss rate, texture, and chromaticity, as quality properties; and the total polyphenol content, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, as the antioxidant properties of muffin containing various amounts of apple pomace powder were investigated. First, in the quality properties, the height and pH of the muffin decreased significantly with increasing amount of apple pomace powder (P<0.05). Regarding the texture and chromaticity of muffins prepared with increasing amounts of ‘Fuji’ apple pomace powder, the hardness and L (bright) and b (yellow) values decreased, whereas the cohesiveness and a (red) value increased (P<0.05). The total polyphenol content, DPPH, ABTS radical scavenging activities, and total dietary fiber content increased with increasing amount of apple pomace powder (P<0.05). These results support the possible use of apple pomace powder as baking foods in the food industry because the addition of apple pomace powder enhances the quality and antioxidant properties of muffin, and provides better information for improving the benefits of apple pomace.

Keywords: apple pomace, muffin, quality, antioxidant, Fuji

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2019; 48(3): 319-327

Published online March 31, 2019

Copyright © The Korean Society of Food Science and Nutrition.

‘후지’ 사과박 분말 함유 머핀의 품질 및 항산화 특성

Quality and Antioxidant Properties of Muffin Added with ‘Fuji’ Apple Pomace Powder

Young Kyung Kim*1, Saem-Lee Jeong*1, Seung-Hyeon Cha*1, Jeong-Youn Yi*1, Dae-Il Kim*2, Do-Il Yoo*3, Tae Kyung Hyun*4, and Keum-Il Jang*1

*1Department of Food Science and Biotechnology, *2Department of Horticultural Science, *3Department of Agricultural Economics, and *4Department of Industrial Plant Science and Technology, Chungbuk National University

Abstract

Muffins were prepared with various amounts of ‘Fuji’ apple pomace powder, and the quality and antioxidant properties of the muffins were investigated. The muffins were prepared with sugar, butter, eggs, milk, wheat flour, and 5, 10 and 15% (w/w) ‘Fuji’ apple pomace powder. The height, pH, volume, specific volume, baking loss rate, texture, and chromaticity, as quality properties; and the total polyphenol content, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, as the antioxidant properties of muffin containing various amounts of apple pomace powder were investigated. First, in the quality properties, the height and pH of the muffin decreased significantly with increasing amount of apple pomace powder (P<0.05). Regarding the texture and chromaticity of muffins prepared with increasing amounts of ‘Fuji’ apple pomace powder, the hardness and L (bright) and b (yellow) values decreased, whereas the cohesiveness and a (red) value increased (P<0.05). The total polyphenol content, DPPH, ABTS radical scavenging activities, and total dietary fiber content increased with increasing amount of apple pomace powder (P<0.05). These results support the possible use of apple pomace powder as baking foods in the food industry because the addition of apple pomace powder enhances the quality and antioxidant properties of muffin, and provides better information for improving the benefits of apple pomace.

Keywords: apple pomace, muffin, quality, antioxidant, Fuji