Browse > Article
http://dx.doi.org/10.9721/KJFST.2021.53.5.628

Quality characteristics and antioxidant activity of muffins with added kamut (Triticum turanicum Jakubz) powder  

Yoon, Jin A (Department of Food and Nutrition, KC University)
Han, Jun-Woo (Department of Food Science and Biotechnology, Sahmyook University)
Choi, Jae-Hwan (Department of Food Science and Biotechnology, Sahmyook University)
Shin, Kyung-Ok (Department of Food and Nutrition, Sahmyook University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 628-633 More about this Journal
Abstract
In this study, basic experiments were conducted to improve the quality of muffins using kamut (Triticum turanicum Jakubz) for making products to help improve human health. Kamut powder addition decreased the pH, moisture content, muffin height, and dough yield. Chromaticity measurement of muffins with added kamut powder showed decreased L value, increased a value, and increased b value. Measurement of physical properties showed that the tackiness and cohesiveness of muffins decreased with increasing amounts of added kamut powder, along with increased gumminess and chewiness. ABTS and DPPH scavenging activities were higher in ethanol extracts than in deionized water extracts. Therefore, when making muffins, it is judged that 10 to 15% of kamut powder is most suitable in consideration of physicochemical analysis and antioxidant activity.
Keywords
Triticum turanicum Jakubz; muffin; pH; texture; antioxidants;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Lee JK, Lee KJ, Jo HJ, Kim KI, Yoon JA, Chung KH, Song BC, An JH. Quality characteristics of muffins containing Akebia quinata leaves powder. J. Korean Soc. Food Sci. Nutr. 26: 879-885 (2013)   DOI
2 Lee PR. O HB, Kim SY, Kim YS. Physicochemical characteristics and quality properties of a cereal-based beverage made with roasted kamut (Triticum turgidum ssp.). J. Korean Soc. Food Sci. Nutr. 48: 1112-1119 (2019)   DOI
3 Yoon JA, Han JW, Choi JH, Shin KO. Quality characteristics and antioxidant activity of white bread added with germinated kamut (Triticum turanicum Jakubz) powder. J. East Asian Soc. Diet Life. 30: 345-354 (2020)   DOI
4 Yoon MH, Kim KH, Kim NY, Byun MW, Yook HS. Quality characteristics of muffin prepared with freeze dried-perilla leaves (Perilla frutescens var. japonica HARA) powder. J Korean Soc. Food Sci. Nutr. 40: 581-585 (2011)   DOI
5 Re R, Pellegrini N, Protegente A, Pannala A, Yang M, RiceEvans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 26: 1231-1237 (1999)   DOI
6 Shin KO. Analysis of the general and mineral compositions of kamut powder and effect of kamut (Triticum turanicum Jakubz) powder and its effect on blood parameters in mice fed a high-fat diet supplement. Korean J. Food Nutr. 30: 1157-1163 (2017)   DOI
7 Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 19: 669-675 (2006)   DOI
8 Park EJ. Quality characteristics of muffin added with Actinidia polygama powder. Culi Sci & Hos Res. 22: 125-135 (2016)   DOI
9 Ahn CS, Yuh CS. Sensory evaluations of muffins with mulberry leaf powder and their chemical characteristics. J. East Asian Soc. Dietary Life. 14: 576-581 (2004)
10 Kim EJ, Lee JH. Qualities of muffins made with jujube powder. J. Korean Soc. Food Sci. Nutr. 41: 1792-1797 (2012)   DOI
11 Bae JH, Jung IC. Quality characteristics of muffin added with buckwheat powder. J. East Asian Soc. Dietary Life. 23: 430-436 (2013)
12 Bordoni A, Danesi F, Di Nunzio M, Taccari A, Valli V. Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat. Int. J. Food Sci. Nutr. 68: 278-286 (2017)   DOI
13 Jung KI. Quality characteristics of muffins added with moringa (Moringa oleifera Lam.) leaf powder. J. Korean Soc. Food Sci. Nutr. 45: 872-879 (2016)   DOI
14 Han KS, Jung TH, Shin KO. Studies on the general analysis and antioxidant component analysis of Chenopo-dium album var. centrorubrum and biochemical analysis of blood of mice administered C. album. Korean J. Food Sci. Technol. 51: 492-498 (2019)   DOI
15 Jung KI, Cho EK. Effect of brown rice flour on muf-fin quality. J. Korean Soc. Food Sci. Nutr. 40: 986-992 (2011)   DOI
16 Lee JW, Kim GJ, Rho KA, Chung KH, Yoon JA, An JH. Quality characteristics and antioxidant activity of muffins containg ing lemongrass powder. J. Korean Soc. Food Sci. Nutr. 28: 794-801 (2015)   DOI
17 Kim YK, Jeong SL, Cha SH, Yi JY, Kim DI, Yoo DI, Hyun TK, Jang KI. Quality and antioxidant properties of muffin added with 'Fuji' apple pomace powder. J. Korean Soc. Food Sci. Nutr. 48: 319-327 (2019)   DOI
18 Kim HS, Yoo SS. A study on quality characteristics and optimized recipe of muffin with added Acai Berry powder. J. Korean Soc. Food Cult. 31: 226-234 (2016)   DOI
19 Kong CS, Choi YJ, Oh JH, Lee JI, Park SY, Kim HR, Jeon FJ, Kim DM, Jung KI. Antioxidant activity of Shiitake mushroom (Lentinus edodes) water extract and its quality characteristics effect in muffins. J. Korean Soc. Food Sci. Nutr. 48: 1079-1089 (2019)   DOI
20 Lee KW, Kim YH, Shin KO. In vitro antioxidant activities and antimicrobial activity of lotus (leaf, stem, and seed pod) extracts. Korean J. Food Nutr. 30: 771-779 (2017)   DOI
21 Lee YS, Chung HJ. Quality characteristics of muffins supplemented with freeze-dried apricot powder. J. Korean Soc. Food Sci. Nutr. 42: 957-963 (2013)   DOI
22 Im JG, Kim YS, Ha TY. Effect of sorghum flouraddition on the quality characteristics of muffin. Korean J. Food Sci. Technol. 30: 1158-1162 (1998)
23 Kang YH, Park YK, Oh SR, Moon KD. Studies on the physiological functionality of pine needle and mugwork extracts. Korean J. Food Sci. Technol. 27: 978-984 (1995)
24 Kim SH, Lee WK, Choi CS, Cho SM. Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. J. Korean Soc. Food Sci. Nutr. 41: 369-375 (2012)   DOI
25 Lee WG, Lee JA. Quality characteristics of muffins prepared with yacon powder. Korean J. Culin. Res. 20: 14-26 (2014)
26 Seo EO, Kim KO, KO SH, Park JH, Han EJ, Cha KO, KO EH. Quality characteristics of muffins containing maesangi powder abstract. J. East Asian Diet Life. 22: 414-421 (2012)
27 Noh JG, Yoon HS, Oh EY, Kim JW, Kim SH, Kim YG, et al. Quality characteristics of muffins added Pholiota adiposa powder. Korean J. Food Preserv. 21: 815-823 (2014)   DOI