Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Muffins by the Addition of Dried Barley Sprout Powder

보리순 가루를 첨가한 머핀의 품질 특성

  • Cho, Jung Sun (Graduate School of Culinary Management Business Administration, Woosong University) ;
  • Kim, Hyeyoung (Department of Global Korean Culinary Arts, Woosong University)
  • 조정선 (우송대학교 Culinary-MBA 대학원) ;
  • 김혜영 (우송대학교 글로벌한식조리학과)
  • Received : 2013.09.25
  • Accepted : 2014.01.20
  • Published : 2014.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

To evaluate the effect of dried barley sprout powder on muffins, muffins were made after they had been supplemented with barley sprout powder (0, 10, 20 and 30%(all w/w)). The moisture content, crude protein and crude lipid were reduced with an increase in barley sprout powder. The content of crude ash and crude fiber in the control group was significantly lower than those of the samples with barley sprout powder. The pH in the sample with barley sprout powder was lower than that of the control group. The highest specific gravity in the group with 30% of barley sprout powder was 0.84. No significant weight and baking loss rate changes were observed. The sample with no barley sprout powder showed the highest volume. The sample with 30% of barley sprout powder showed the highest uniformity. In color, the L-value and a-value of the control group were significantly higher than those of the other groups. Hardness, gumminess and chewiness of the control group showed the lowest value rather than the other groups. Springness and cohesiveness of the control group were significantly higher than those of the other groups. Crumb color, grass odor and bitter taste showed significant difference among groups. Acceptance of appearance, flavor, taste and total acceptability of groups with 10% and 20% of barley sprout powder did not show any significant difference when compared to the control group. Based on the above results, less than 20% of barley sprout powder would be proper to make muffins.

Keywords

References

  1. Sekiguchi H. 2004. The function and the effect of barley sprout juice. Damoon. Kyungkido. pp 87-161
  2. AACC. 2000. Approved method of the AACC. 10th ed. American Association of Cereal Chemists, St. Poul, MN. USA
  3. AOAC. 1990. Official method of analysis. 15th. ed. Association of Official Analytical Chemists. Washington DC. USA
  4. Choi KR. 1998. Effects of Mixing time and Specific gravity of Cake batter on the Bulk Expansion. Master's Thesis. Dongguk University. pp18-19
  5. Chio HS. 2012. Quality Characteristics of Muffin Added with Red Yeast Rice and Polished Rice. Master's Thesis. Myongji University. pp27-34
  6. Cho MK, Lee WJ. 1996. Preparation of High-Fiber Bread Soybean Curd Residue and makkolli(Rice Wine) Residue. J Korean Soc Food Sci Nutr 25(4): 632-636
  7. Chung HJ. 2006. Quality Characteristics of Low-Fat Muffins Containing Whey Protein Concentrate. Korean J Soc Food Cookery Sci 22(6): 890-897
  8. Chung YS. 2008. Quality Characteristics of Sponge Cakes with Functional Ingredient. Doctor's Thesis. Dong-A University. pp31-64
  9. Gi JL. 2008. Quality Characteristics of Pound Cake with Rubus Coreanus Miquel, Master's Thesis. Sejong University. pp34-53
  10. Hur MS. 2008. Quality Characteristics of Sponge cake with addition of Mulberry powder. Master's thesis. Sejong University. pp30-45
  11. Hwang SH, Ko SH. 2010 Quality Characteristics of Muffins Containing Domestic Blueberry(V. corymbosum). J East Asian Soc Dietary Life 20(5): 727-734
  12. Jang YS. 2011. Sensory Characteristics of Layer Cake Made with Green Tea Powder. Master's thesis. Sejong University. pp27-38
  13. Joo SY, Kim HJ, Paik JE, Joo NM, Han YS. 2006. Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology. Korean J Food Cook Sci 22(1): 45-55
  14. Jung HS, Noh KH, Go MK, Song YS. 1999. Effect of Leek(Allium tuberosum) Powder on Physicochemical and Sensory Characteristics of Breads. J Korean Soc Food Sci Nutr 28(1): 113-117
  15. Jung KI, Cho EK. 2011. Effect of Brown Rice Flour on Muffins Qualilty. J Korean Soc Food Sci Nutr 40(7):986-992 https://doi.org/10.3746/jkfn.2011.40.7.986
  16. Kim HS. 2012. Quality Characteristics and Antioxidant Activities of Muffins with the Acaiberry(Euterpe oleracea Mart.) powder. Master's Thesis. Sejong University. pp35-48
  17. Kim KJ, Chung HC. 2010. Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder. Korean J Soc Food Cook Sci 26(6): 860-856
  18. Kim KT, Kim SS, Lee SH, Kim DM. 2003. The Functionality of Barley Leaves and its Application on Functional Foods. Food Science Industry, 36(1): 45-49
  19. Ko DY, Hong HY. 2011. Quality Characteristics of Muffins Containing Bokbunja(Rubus coreus Miquel) Powder. J East Asian Soc Dietary Life 21(6): 863-870
  20. Kweon BM. 2002. Quality of sponge cake added with laver or seaweed fusiform powder, Master's Thesis. Kyungsung University. pp22-30
  21. Lee KJ, Choi BS, Kim HY. 2012. The Effect of Modified Starch(Acetylated Distarch Adipate) on the Quality Characteristics of Jeungpyun. Korean J Community Living Sci 23(3): 5-16 https://doi.org/10.7856/kjcls.2012.23.1.005
  22. Lee YJ. 2008. Quality Characteristics of Dukeum(pan-fired) Ramie Leaves Powder added Muffin. Quality Characteristics of Dukeum(pan-fired) Ramie Leaves Powder added Muffin. Master's Thesis. Chungbuk University. pp27-84
  23. Lee YM. 2011. Effects of Barley Leaf Powder on Lipid Metabolism in Rats and its Antidiabetic Activity. Doctor's thesis. Chosun University. pp.5-10
  24. Lee YS. 2013. Quality Characteristics of Muffin Added with Apricot powder, Master's thesis. Daejin University. pp21-28
  25. Oh SW. 2012. Quality Characteristics of Muffin Added with Tangerine Peel Powder. Master's Thesis. Seoul National University of Science and Technology. pp16-25
  26. Ryu SY, Jung HS, Park SH, Shin JH, Jung HA, Joo NM. 2008. Optimization of Muffins Containing Dried Leek Powder Using Response Surface Methodology. J Korean Diet Assoc 14(2): 105-113
  27. Seo EO. 2011. A Study on Preparation and Quality Characteristics of Muffins Containing Chungkukjang, Purple Colored Sweet potato, Triticale Ethanol Fermentation by-product and Water Parsely Powders. Doctor's Thesis. Chonbuk University. pp95
  28. Woo IA, Kim YS, Choi HS, Song TH, Lee SK. 2006. Quality Characteristics of Sponge Cake with Added Dried Sweet Pumpkin Powders. Korean J Food Nutr 19(3): 254-260
  29. Yang EJ. 2010. Effect of Young barley leaves on lipid contents and hepatic lipid regulation enzyme activities. Sunchen University. pp16
  30. Yoon MH, Kim KH, Kim NY, Byun M, Yook H. 2011. Quality Characteristics of Muffin Prepared with Freeze Dried-Perilla Leaves(Perilla frutescens var. japonica HARA) Powder. J Korean Soc Food Sci Nutr 40(4): 581-585 https://doi.org/10.3746/jkfn.2011.40.4.581

Cited by

  1. Study of the Limitation Standards Setting of Sterilization Processing to Vagetable Juice Contain Barley Sprout vol.17, pp.7, 2016, https://doi.org/10.5762/KAIS.2016.17.7.367
  2. Quality Characteristics of Muffins Containing Wheat Sprout Powder vol.44, pp.5, 2015, https://doi.org/10.3746/jkfn.2015.44.5.784
  3. Quality Characteristics of Muffin Added with Bitter Melon (Momordica charantia L.) Powder vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.499
  4. Quality Characteristics of Sponge Cakes with Radish Leaf Powder     vol.25, pp.3, 2015, https://doi.org/10.17495/easdl.2015.6.25.3.502
  5. Effect of Young Barley Leaf Powder on Glucose Control in the Diabetic Rats vol.27, pp.1, 2016, https://doi.org/10.7856/kjcls.2016.27.1.19
  6. Influence of the addition of aronia powder on the quality and antioxidant activity of muffins vol.21, pp.5, 2014, https://doi.org/10.11002/kjfp.2014.21.5.668
  7. Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.1
  8. Quality Characteristics of Muffin with Added Corni fructus Powder vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.726
  9. Quality Characteristics of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.872
  10. Sprouted Grains: A Comprehensive Review vol.11, pp.2, 2019, https://doi.org/10.3390/nu11020421
  11. 개다래 분말을 첨가한 머핀의 품질특성 vol.22, pp.2, 2014, https://doi.org/10.20878/cshr.2016.22.2.011
  12. 아마란스잎 분말을 첨가한 머핀의 품질특성 vol.22, pp.4, 2014, https://doi.org/10.20878/cshr.2016.22.4.004
  13. 잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성 vol.33, pp.3, 2014, https://doi.org/10.9724/kfcs.2017.33.3.247
  14. 보리새싹 함유 녹즙의 항산화력 분석에 관한 연구 vol.18, pp.12, 2014, https://doi.org/10.5762/kais.2017.18.12.248
  15. Physico-chemical and Affective Properties of Bagel Made with Mealworm (Tenebrio molitor L.) Powder vol.34, pp.6, 2018, https://doi.org/10.9724/kfcs.2018.34.6.569
  16. Quality characteristics of muffin added with Elaeagnus multiflora powder vol.26, pp.1, 2019, https://doi.org/10.11002/kjfp.2019.26.1.74
  17. Study on the Quality Characteristics of Cupcakes Made with Green Banana Powder vol.29, pp.2, 2014, https://doi.org/10.17495/easdl.2019.4.29.2.89
  18. 새싹보리 에탄올 농도별 추출물의 산화방지 활성 vol.51, pp.5, 2014, https://doi.org/10.9721/kjfst.2019.51.5.486
  19. 발효강황 첨가 머핀의 항산화적·감각적 품질 특성 vol.35, pp.1, 2020, https://doi.org/10.7318/kjfc/2020.35.1.117
  20. Quality Characteristics of Acorn Muk Added with Barley Sprout Powder vol.30, pp.2, 2020, https://doi.org/10.17495/easdl.2020.4.30.2.139