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http://dx.doi.org/10.17495/easdl.2015.2.25.1.176

Studies on the Physical Characteristics of Muffins with Tagatose and Sugar during Storage  

Hwang, Ja-Young (Dept. of Food and Nutrition, DongNam Health University)
Kim, Young-Jae (Food Ingredients R&D Center, CJ CheilJedang Corporation)
Lee, Sun-Mee (Div. of Food Science, Kyungil University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.1, 2015 , pp. 176-182 More about this Journal
Abstract
The aim of this study was to evaluate the characteristics of muffin made with tagatose which substituted sugar. Moisture contents were measured and Texture Profile Analysis was carried out during 3 day storage. 3 types of muffin, T0 (no tagatose added, sugar was the only sweet taste source), T25 (tagatose : sugar = 25:75(w/w), and T50 (tagatose : sugar = 50:50(w/w) were prepared. As the tagatose contents increased, the Maillard reaction proceeded more, so the color of the muffin crust was darker. Moisture contents of muffins decreased during storage, up to 2 days of storage, moisture contents of T25 and T50 were higher significantly, but at the 3rd day of storage, no differences were detected among samples. In the texture profile analysis, hardness, chewiness and fracturability were higher as the tagatose contents increased. Springiness and cohesiveness did not show any differences between T0 and T25 significantly. In the sensory evaluation, T0 got the lower points on the crust color value, but the crust colors were not significantly different among samples. Other characteristics like crumb color, moistness, sweetness, flavor and overall acceptance were not different significantly. As a result, when synbiotic and low-calorie tagatose was partly added to muffin up to 50 % as sugar substitute, overall qualities of those muffins were not different with only sugar added ones, even moisture contents were higher but color was a little bit darker, so tagatose can be used on making healthy muffins successfully.
Keywords
muffin; tagatose; texture profile analysis; sugar; sensory evaluation;
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Times Cited By KSCI : 8  (Citation Analysis)
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