한국조리학회지 (Culinary science and hospitality research)

  • 제21권3호
  • /
  • Pages.1-12
  • /
  • 2015
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

사카린을 첨가한 머핀의 품질특성

Quality Characteristics of Muffin with Saccharin

  • 김은지 (경희대학교 일반대학원 조리외식경영학과) ;
  • 이광석 (경희대학교 조리.서비스경영학과)
  • Kim, Eunji (Dept. of Culinary Science and Food Service Management, Graduate School of Kyung Hee University) ;
  • Lee, Kwang-Suck (Dept. of Culinary Service Management, Kyung Hee University)
  • 투고 : 2015.01.07
  • 심사 : 2015.06.04
  • 발행 : 2015.06.30
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초록

본 연구는 많은 양의 설탕이 첨가되는 머핀의 제조 시, 설탕의 일정량을 사카린으로 대체하여 머핀의 품질 특성을 알아보고자 진행되었다. 높이, 무게, 부피, 비용적, 굽기 손실률, 영상분석, 색도, TPA, 수분함량, 기호도 검사를 통하여 사카린을 첨가한 머핀을 분석하였다. 높이, 무게, 부피, 비용적은 사카린을 첨가한 시료가 대조구보다 값이 컸으며, 굽기 손실률은 사카린 첨가 시료가 더 적었다. 영상분석 결과, S1의 기공 조밀도가 가장 낮았고, 사카린 첨가량이 높을수록 껍질의 두께가 얇았다. 껍질의 명도는 대조구가 가장 어두웠고, 속질의 명도는 사카린 첨가량이 많을수록 어두웠다. 사카린을 첨가한 시료들의 경도가 대조구에 비하여 낮았으며, 실온 저장 뒤 1, 3, 5일에 거쳐 측정한 수분함량은 사카린의 첨가량이 높아질수록 증가하였다. 기호도 검사 결과, 껍질 색과 풍미를 제외하고는 사카린을 첨가한 머핀의 기호도가 높았고, 특히 B/P에 의한 설탕 60%에서 0.02%를 사카린으로 대체한 S2와 0.01%를 대체한 S1의 기호도가 높았다.

The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.

키워드

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