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http://dx.doi.org/10.9799/ksfan.2012.25.3.490

Physicochemical Characteristics of the Muffin Added Glutinous and Non-glutinous Sorghum(Sorghum bicolor L. Moench) Powder  

Kim, Hyun-Young (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Seo, Hye-In (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Ko, Jee-Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Song, Seuk-Bo (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Kim, Jung-In (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Lee, Jae-Saeng (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Jung, Tae-Wook (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Kim, Ki-Young (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Kwak, Do-Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Oh, In-Seok (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Kim, Chang-Soon (Dept. of Food and Nutrition, Changwon National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.3, 2012 , pp. 490-498 More about this Journal
Abstract
The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 mg TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 mg TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 mg TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.
Keywords
muffin; sorghum(Sorghum bicolor L. Moench); glutinous; non-glutinous; physicochemical characteristic;
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Times Cited By KSCI : 23  (Citation Analysis)
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