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http://dx.doi.org/10.9799/ksfan.2013.26.4.879

Quality Characteristics of Muffins containing Akebia quinata Leaves Powder  

Lee, Jun-Ki (Dept. of Food Science and Technology, Seoul National University of Science & Technology)
Lee, Kang-Ju (Dept. of Food Science and Technology, Seoul National University of Science & Technology)
Jo, Hyeon-Ju (Dept. of Food Science and Technology, Seoul National University of Science & Technology)
Kim, Kyung-Im (Division of Hotel Culinary Arts & Foodservice, Hyejeon College)
Yoon, Jin-A (Dept. of Food & Nutrition, Baewha Women's University)
Chung, Kang-Hyun (Dept. of Food Science and Technology, Seoul National University of Science & Technology)
Song, Byeong Chun (Division of Food Bioscience, Konkuk University)
An, Jeung Hee (Division of Food Bioscience, Konkuk University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.4, 2013 , pp. 879-885 More about this Journal
Abstract
This study investigates the quality characteristics of muffins prepared with various concentrations of akebia leaves powder. Muffins are prepared by additions of 0%, 2%, 4%, 6% and 8% powder to the flour for basic formulation. Heights decrease significantly when the amount of Akebia leaves powder increases. When the weight is being measured, there are no meaningful differences between the samples. As a result from measuring the colors, the lightness, redness and yellowness of muffins decrease as the concentrations of the powder increase. When measuring the texture of akebia leaves muffins, the hardness, cohesiveness, gumminess and chewiness decrease, but the springiness and adhesiveness increase as the concentrations of Akebia leaves powder increase. When the sensual qualities of the muffins are measured, the color, sweetness, softness and overall quality of all of the samples have shown significant differences, and the muffins containing 4% of Akebia leaves powder reveal the highest sensual quality indexes.
Keywords
Akebia quinata leaves; muffins; quality characteristics;
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Times Cited By KSCI : 29  (Citation Analysis)
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