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http://dx.doi.org/10.5762/KAIS.2010.11.7.2508

Quality Characteristics of Muffins added with Garlic Paste  

Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College)
Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University)
Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management, Chungwoon University)
Lim, Hee-Jung (Dept. of Hotel Culinary and Catering Management, Chungwoon University)
Cho, Jae-Chul (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.11, no.7, 2010 , pp. 2508-2514 More about this Journal
Abstract
This study investigated the quality characteristics of the muffins with garlic paste. Four different paste concentration levels of 0, 40, 80 and 120g were added to 200g flour to make the muffin. In terms of color, the lightness and yellowness of the muffin increased and redness decreased with increasing amounts of garlic paste. Among the textural characteristics hardness, springness, cohesiveness, gumminess and chewiness were increased according to the addition level of garlic paste. However, there were no significant differences in hardness and springness of the muffin. For the sensory evaluation, appearance, flavor, taste and texture of the muffin was not significantly different than the control group. The appearance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the muffin with 40g garlic paste added content was shown to have the best quality.
Keywords
Garlic Paste; Muffin; Textural Characteristics; Sensory Evaluation;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
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