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Quality Characteristics of Muffin added with Makgeolli Lees  

Yun, Chun-Sik (Dept. of Hotel Culinary Arts, Yeonsung University)
Kim, Hyun-Ah (Dept. of Hotel Culinary Arts, Yeonsung University)
Kim, Yong-Sik (Dept. of Hotel Culinary Arts, Yeonsung University)
Publication Information
Culinary science and hospitality research / v.21, no.3, 2015 , pp. 198-211 More about this Journal
Abstract
The following research was done to develop a low calorie muffin that has good taste, as well as nutritional benefit. This was done through adding various nutritional qualities of Makgeolli Lees to muffins. It was found that adding Makgeolli Lees substantially increased the amount of ash, crude protein, crude fiber, and moisture. However, it decreased the amount of crude fat. It was also found that the volume, height, and weight all increased with a lower baking loss rate. Other testing on the hardness, expand chewiness, gumminess, and cohesiveness of the muffins with different amounts of Makgeolli Lees found that more Makgeolli Lees led to a lower hardness and chewiness. However, it did not affect the gumminess. "MLM10" with 10 g of added Makgeolli Lees had a cohesiveness that was significantly different from other samples. The cohesiveness of the other samples was substantially lower. "L-value", or lightness, as well as yellowness, decreased as more Makgeolli Lees was added. On the other hand, "a-value", or redness, increased as more Makgeolli Lees was added. A sensory test proved that Makgeolli Lees added muffins were not preferred over the control group in its color, texture, and overall preference, but was evaluated as "good". However, the Makgeolli Lees added muffins were evaluated better than the control group in the categories of "expanded", "uniformity", and "he size of the pores". Therefore, creating muffins by using Makgeolli Lees instead of fat was proven to be possible, and furthermore proved to be a viable substitute.
Keywords
Makgeolli Lees; muffin; sensory test; texture; color value;
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Times Cited By KSCI : 15  (Citation Analysis)
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