Browse > Article
http://dx.doi.org/10.9799/ksfan.2012.25.4.903

Quality Characteristics of Muffins Prepared with Freeze Dried-mugwort Powder  

Jang, Sang Jun (Dept. of Food Nutrition & Cookery, Keimyung College)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.4, 2012 , pp. 903-910 More about this Journal
Abstract
This study was conducted to examine the applicability of muffins and the optimal ratio of batter mixture by adding mugwort with various functions and physiological active substances. In result of examining the quality characteristics of muffins after adding frozen-dried mugwort powder by 0%, 1%, 3%, 5%, or 7%, the moisture retaining capacity of muffin batter was lowest with MPM0, the control group, and the deposition was highest at $17.94m{\ell}$ with MPM0. The pH value of muffin batter was highest at 8.62 with MPM0 and moisture decreased significantly (p<0.001) when more mugwort powder was added to the sample. The brightness increased significantly (p<0.001) when the amount of frozen-dried mugwort powder decreased and redness and yellowness decreased when the addition of mugwort powder increased. The height and volume of mugwort muffins were lowest at 4.75 cm and $135.69m{\ell}$ with MPM7 with the greatest value of frozen-dried mugwort powder. The loss at baking of mugwort muffins was lowest at 2.27% with MPM7. The hardness of mugwort muffins was highest with MPM7 with the highest mugwort powder content. Coagulation and resilience was highest at 0.64 with the MPM0 control group and the chewiness increased significantly (p<0.001) with greater amount of frozen-dried mugwort powder. The appearance of mugwort muffins was highest at 6.1 with MPM5 and the most preferable color and flavors were found with MPM3. Tenderness was highest with the MPM0 control group. Overall preferability was highest with MPM3 with 3% frozen-dried mugwort powder. When adding frozen-dried mugwort powder to muffins, the 3% and control groups mostly showed the highest values, whereas the 5% group and higher groups showed lower values.
Keywords
freeze dried-mugwort; mugwort; muffins; sensory test; WRC; sedimentation value;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
연도 인용수 순위
1 AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, pp.777-784
2 Kim SH, Lee WK, Choi CS, Cho SM. 2012. Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. J Korean Soc Food Sci Nutr 41:369-375   과학기술학회마을   DOI   ScienceOn
3 Kim SI, Kim KJ, Jung HO, Han YS. 1998. Effect of mugwort on the extention of shelf-life of bread and rice cake. Korean J Food Cookery Sci 14:106-113   과학기술학회마을
4 Kim YS, Lee JH, Kim MN, Lee WG, Kim JO. 1994. Volatile flvor compounds from raw mugwort leaves and parched mugwort tea. Korean J Food Nutr 23:261-267
5 Lee SD, Park HH, Kim DW, Bang BH. 2000. Bioactive constituents and utilities of Artemisia sp. as medicinal herb and food stuff. Korean J Food Nutr 13:490-505
6 Lee SJ, Paik JE, Han MR. 2008. Effect of xylitol on properties. Korean J Food & Nutr 21:56-63   과학기술학회마을
7 McWilliarns M. 1997. Dimensions of baking. In Foods: Experimental Perspectives. Davis KM, ed. Prentice Hall, Lnc, New Jersey. p.471
8 Yoon MH, Kim KH, Kim NY, Byun MW, Yook HS. 2011. Quality characteristics of muffin prepared with freeze driedperilla leaves (Perilla frutescens var. japonica Hara) powder. J Korean Soc Food Sci Nutr 40:581-585   DOI   ScienceOn
9 박희영, 강효신. 1985. 동서의학. 10(2):67-78
10 허준. 1978. 한방동의보감. 민정사. p. 184
11 허준. 2005. 국영중보. 동의보감. 법인문화사. p. 3535
12 Hwang IW, Lee SD, Hwang WI. 1985. A study on the nutritional effects in rats by feeding basal diet supplemented with mugwort powder (in Korea). J Korea Soc Food Nutr 14: 123-130   과학기술학회마을
13 Baik CS, Park YS, Chang HG. 2008. Physico-chemical properties of wheat flour supplemented with black rice flour. Food Engineering Progress 12:49-57   과학기술학회마을
14 Chang HG. 2004. Quality characteristics of sponge cakes containing various levels of millet flour. Korean J Food Sci Technol 36:952-958   과학기술학회마을
15 Heo SJ, An HL, Lee KS. 2010. Physical properties and sensory evaluation of muffins with trehalose. The Korean Journal of Culinary Research 16:13-23   과학기술학회마을
16 Hwang SH, Hong JS. 2010. Quality characteristics of sugar snap-cookie add to carrot powder (I): Rheology characteristics of cookie dough. J East Asian Soc Dietary Life 20:122-127
17 Jeong HS, Park SH, Ah RJ, Seung YR, Lee JH, Jung HA. 2008. The optimization of muffin with yam powder using response surface methodology. Korean J Food Culture 23:243-251   과학기술학회마을
18 Jung KI, Cho EK, 2011. Effect of brown rice flour on muffin quality. J Korean Soc Food Sci Nutr 40:986-992   과학기술학회마을   DOI   ScienceOn
19 Park SH, Lim SI. 2007. Quality characteristics of muffin added red yeast rice flour. Korean J Food Sci Technol 39:272-275   과학기술학회마을
20 Nam JH, Song HI, Park CK, Moon YH, Jung IC. 2000. Quality characteristics of pork patties prepared with mugwort, pine needle and fatsia leaf extracts. Korean J Life Sci 10:326-332   과학기술학회마을
21 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: 105-113   과학기술학회마을
22 Saltan WJ. 1983. Factors Concerning Biscuits and Muffins. 3rd ed. The AVI Publishing Co. Inc., New York, NY, USA. pp. 191-207
23 Seo EO, Kim KO, Ko SH, Park JH, Han EJ, Cha KO, Ko EH. 2012. Quality characteristics of muffins containing Maesangi powder. J East Asian Soc Dietary Life 22:414-421   과학기술학회마을
24 Sharon TH. 2001. Food Lover's Companion 3rd editon. Barron's educational series, Inc. USA. p.402
25 Shin JH, Yeon RS, Lee SM, Jeong HS, Paik JE, Joo NM. 2008. Optimization of formulation condition for muffins with added broccoli powder. Korean J Food Culture 23:621-628   과학기술학회마을
26 YJ. 1994. The conditions of amino acids and amylose of Ssooksulgis and Ssookjulpyuns affected by added mugworts. Korean J Food Nutr 7:144-150