Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Muffins with Tagatose

타가토스를 첨가한 머핀의 품질 특성

  • Hwang, Yoon-Kyung (Dept. of Baking Science & Art, Suwon Women's University) ;
  • Lee, Hee-Tae (Dept. of Baking Science & Art, Suwon Women's University) ;
  • An, Hye-Lyung (Dept. of Baking Science & Art, Suwon Women's University)
  • 황윤경 (수원여자대학교 제과제빵과) ;
  • 이희태 (수원여자대학교 제과제빵과) ;
  • 안혜령 (수원여자대학교 제과제빵과)
  • Received : 2014.10.31
  • Accepted : 2014.12.26
  • Published : 2014.12.31
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Abstract

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.

Keywords

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