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Quality Characteristics of Muffin with Saccharin  

Kim, Eunji (Dept. of Culinary Science and Food Service Management, Graduate School of Kyung Hee University)
Lee, Kwang-Suck (Dept. of Culinary Service Management, Kyung Hee University)
Publication Information
Culinary science and hospitality research / v.21, no.3, 2015 , pp. 1-12 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.
Keywords
saccharin; sugar; muffin; quality characteristics; acceptance test;
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Times Cited By KSCI : 5  (Citation Analysis)
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