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http://dx.doi.org/10.3746/jkfn.2016.45.1.076

Quality Characteristics and Antioxidative Activity of Muffins Added with Coffee Ground Residue Water Extract and Powder  

Kim, Byeong-Guk (Department of Food Science and Technology, Catholic University of Daegu)
Park, Na-Young (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.1, 2016 , pp. 76-83 More about this Journal
Abstract
This study investigated the quality characteristics and antioxidative activity of muffins prepared with coffee ground residue water extracts (CRE) and powder (CRP). CRE-muffins were prepared by addition of CRE (0~2.0%, w/v) to water of a basic formulation, whereas CRP-muffins were prepared by addition of CRP (0~3.0%, w/w) to the flour. The height and volume index of CRE-muffins were higher than those of control. The weight and water contents of CRE-muffins and CRP-muffins were higher than those of the control. The hardness of CRE-muffins decreased compared to the control, whereas hardness of CRP-muffins increased. The total polyphenol contents and antioxidative activity of muffin significantly increased with increasing concentrations of CRE and CRP. Muffins containing 0.5~2.0% CRE and 0.5~3.0% CRP had acceptable sensory properties (flavor, taste, texture, and overall acceptability). Therefore, this study indicated that the optimal concentrations of CRE and CRP into muffin formula are 1.0 % (w/v) and 1.0% (w/w), respectively.
Keywords
coffee ground residue; muffin; quality characteristics; antioxidative activity;
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Times Cited By KSCI : 14  (Citation Analysis)
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