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Quality Characteristics of Muffin added with Actinidia polygama Powder  

Park, Eo-Jin (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College)
Publication Information
Culinary science and hospitality research / v.22, no.2, 2016 , pp. 125-135 More about this Journal
Abstract
This study investigated the quality characteristics of muffins containing Actinidia polygama powder, which is well known for its various functions and biological activity. With increasing Actinidia polygama powder, the volume, height and specific volume increased significantly. The height of the muffins prepared with Actinidia polygama powder was higher than that of the control group. The pH of the muffin decreased significantly with increased levels of Actinidia polygama powder. The moisture of samples raged from 26.83% to 30.86%. The L- and b-value decreased, while a-value increased, with increasing amounts of added Actinidia polygama powder. Textural profile analysis showed that the hardness, springiness and chewiness were decreased with increasing Actinidia polygama powder contents. As the Actinidia polygama powder content increased, 1,1-diphenyl-2picriylhydrazyl(DPPH) radical scavenging also significantly increased. The sensory evaluation results indicated that the group of 3% Actinidia polygama powder recorded the highest overall preference score at 6.20. The quality characteristics of the 3% added samples exhibited significantly similar or higher values as compared to those of the conrols, raising the possibility of development in health-functional muffins.
Keywords
Actinidia polygama; muffin; physicochemical properties; sensory evaluation; DPPH radical scavenging;
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