Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Muffin added with Actinidia polygama Powder

개다래 분말을 첨가한 머핀의 품질특성

  • Park, Eo-Jin (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College)
  • 박어진 (가톨릭상지대학교 호텔외식조리과)
  • Received : 2015.12.08
  • Accepted : 2016.02.12
  • Published : 2016.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics of muffins containing Actinidia polygama powder, which is well known for its various functions and biological activity. With increasing Actinidia polygama powder, the volume, height and specific volume increased significantly. The height of the muffins prepared with Actinidia polygama powder was higher than that of the control group. The pH of the muffin decreased significantly with increased levels of Actinidia polygama powder. The moisture of samples raged from 26.83% to 30.86%. The L- and b-value decreased, while a-value increased, with increasing amounts of added Actinidia polygama powder. Textural profile analysis showed that the hardness, springiness and chewiness were decreased with increasing Actinidia polygama powder contents. As the Actinidia polygama powder content increased, 1,1-diphenyl-2picriylhydrazyl(DPPH) radical scavenging also significantly increased. The sensory evaluation results indicated that the group of 3% Actinidia polygama powder recorded the highest overall preference score at 6.20. The quality characteristics of the 3% added samples exhibited significantly similar or higher values as compared to those of the conrols, raising the possibility of development in health-functional muffins.

본 연구는 개다래 분말을 0, 1, 3, 5, 7%를 첨가하여 머핀을 제조하고, 그 품질특성을 조사하였다. 머핀의 부피와 높이 및 비용적은 대조구가 개다래 첨가 머핀에 비해 더 높았으며, 중량은 시료간 유의한 차이가 없었다. 머핀의 pH는 개다래 분말 첨가량이 많아질수록 감소하였으며, 수분함량은 26.83~30.86% 범위로 개다래 분말 첨가량이 증가할수록 유의적으로 감소하였다(p<.001). 머핀의 색도는 개다래 분말 첨가량이 증가함에 따라 명도(L값)와 황색도(b값)는 감소하였으며, 적색도(a값은)는 증가하였다. Texture는 개다래 분말을 첨가할수록 경도, 탄력성, 씹힘성, 부서짐성이 증가하였으며, DPPH radical 소거능은 개다래 분말 7%가 가장 높게 나타나 개다래 분말 첨가량이 많아질수록 대조군에 비해 유의적으로 증가하는 경향을 보였다(p<0.001). 관능검사 결과, 삼킨 후 느낌, 외관, 향, 질감 맛과 전반적인 기호도에서 개다래 분말 3% 첨가군이 6.20으로 가장 높게 평가되어 개다래의 다양한 생리활성과 항산화 활성과 같은 기능성은 식품 소재로 활용가치가 있으며, 이를 활용한 머핀의 개발도 가능할 것으로 판단된다.

Keywords

References

  1. An HL, Heo SJ, Lee KS (2010). Quality characteristics of muffins with xylitol. Korean J Culinary Res 16(3):307-316.
  2. An SH (2014). Quality characteristics of muffin added with bitter melon powder. Korean J Food Cook Sci 30(5):499-508. https://doi.org/10.9724/kfcs.2014.30.5.499
  3. Bae JH, Jung IC (2013). Quality characteristics of muffin added with buckwheat powder. J East Asian Dietary Life 23(4):430-436.
  4. Cheon SY, Kim KH, Yook HS (2014). Quality characteristic of muffin added with ginseng leaf. Korean J Food Cook Sci 30(3):333-339. https://doi.org/10.9724/kfcs.2014.30.3.333
  5. Cho JS, Kim HY (2014). Quality characteristics of muffins by the addition of dried barley sprout powder. Korean J Food Cook Sci 30(1):1-10. https://doi.org/10.9724/kfcs.2014.30.1.001
  6. Choi SH (2015). Quality characteristics of muffins added with kale powder. Korean J Culinary Res 21(2):187-200.
  7. Hwang SY, Choi SK (2015). Quality characteristics of muffin containing mealworm(Tenebrio molitor). Korean J Culinary Res 21(3):104-115.
  8. Hwang SH, Ko SH (2010). Quality characteristics of muffin containing domestic blueberry. J East Asian Soc Dietary Life 20(5):727-734.
  9. Im JG, Kim YS, Ha, TY (1998). Effect of sorghum flour addition on the quality characteristics of muffin. Korean J Food Sci Technol 30(6):1158-1162.
  10. Joo NM, Lee SM, Jeong HS, Park SH, Jung AR, Ryu SY, Lee JH, Jung HA (2008). The optimization of muffin with yam powder using response surface methodology. Korean J Food Culture 23(5):243-251.
  11. 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 Cookery Sci 24(1):45-55.
  12. Jung BS, Shin MG (1990). Hyangyak-Directory. Younglimsa, 386, Seoul.
  13. Jung YM, Oh HS, Kang ST (2015). Quality characteristics of muffins added with red ginseng marc powder. J Korean Soc Food Sci Nutr 44(7):1050-1057. https://doi.org/10.3746/jkfn.2015.44.7.1050
  14. Kang HJ, Kim UK, Choi GJ, Chung SH (2003). Hypouricemic activity of Actinidia polygama. Yakhak Hoeji 47(5):307-310.
  15. Kim EJ, Lee JH (2012). Qualities of muffin made with jujube powder. J Korean Soc Food Sci Nutr 41(12):1792-1797. https://doi.org/10.3746/jkfn.2012.41.12.1792
  16. Kim JH, Kim JH, Yoo SS (2008). Impacts of the proportion of sea-tangle on quality characteristics of muffin. Korean J Food Cookery Sci 24(5):565-572.
  17. Kim JN, Shin WS (2009). Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41(1):69-76.
  18. Kim KH, Lee SY, Yook HS (2009). Quality characteristic of muffin prepared with flowering cherry fruit powder. J Korean Soc Food Sci Nutr 38(6):750-756. https://doi.org/10.3746/jkfn.2009.38.6.750
  19. Kim SG, Kim SY, Kang KO (2012). Quality characteristics of yellow layer cake containing yacon powder. J East Asian Soc Dietary Life 22(3):375-385.
  20. Ko DY, Hong HY (2012). Quality characteristic of muffin containing bokbunja powder. J East Asian Soc Dietary Life 21(6):863-870.
  21. Ko SH, Seo EO (2010). Quality characteristics of muffins containing purple colored sweetpotato powder. J East Asian Soc Dietary Life 20(2):272-278.
  22. Kwon MS, Lee MH (2015). Quality characteristics of sponge cake added with rice bran powder. Korean J Culinary Res 21(2):168-180.
  23. Lee GD, Kim JS, Bae JO, Yoon HS (1992). Antioxidative effectiveness of water extract and ethe extract in wormwood(Artemsia montana Pampam). J Korean Soc Food Nutr 21(1):17-22.
  24. Lee JA (2015). Quality characteristics of cookies added with kale powder. Korean J Culinary Res 21(2):40-52.
  25. Lee WG, Lee JA (2014). Quality characteristics of muffins prepared with yacon powder. Korean J Culinary Res 20(4):14-16.
  26. Park LY (2015). Quality characteristics of muffin containing wheat sprout powder. J Korean Soc Food Sci Nutr 44(5):784-789. https://doi.org/10.3746/jkfn.2015.44.5.784
  27. Seo EO, Ko SH (2014). Quality characteristic of muffin containing beet powder. Korean J Culinary Res 20(1):27-37.
  28. Seo EO, Ko SH, Kim KO (2009). Quality characteristics of muffins containing chungkukjang powder. J East Asian Soc Dietary Life 19(4):635-640.
  29. Yang SM, Kang MJ, Kim SH, Shin JH, Sung NJ (2010). Quality characteristics of functional muffin containing black garlic extract powder. Korean J Food Cookery Sci 26(6):737-744.
  30. Yoschizawa Y, Kawaii S, Utaxhima M, Fukase T, Sato T, Tanaka R, Murofushi N, Nishimura H (2000). Antiproliferative effects of small fruit juice on several cancer cell lines. Anticancer Res 20(6):4285.
  31. Yu MH, Chae IG, Choi JH, Im HG, Choi HD, Yang SA, Lee JH, Lee IS (2010). Effects of supercritical fluid marc extracts from Actinidia polygama Max. on inflammation and atherosclerosis. Korean J Food Sci Technol 42(4):475-480.