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Quality Characteristics of Muffins Prepared with Yacon Powder  

Lee, Won-Gab (Division. of Hotel, Stewardess, Catering & Tourism, Keimyung college University)
Lee, Jeong-Ae (Division of Food and Culinary Science, Howon University)
Publication Information
Culinary science and hospitality research / v.20, no.4, 2014 , pp. 14-26 More about this Journal
Abstract
This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.
Keywords
Yacon powder; muffin; physicochemical properties; DPPH radical scavenging activity; sensory evaluation; consumer acceptability;
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Times Cited By KSCI : 14  (Citation Analysis)
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