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Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape Seed Extract  

Joo, Sin-Yoon (Department of Food Science & Nutrition, Daejin University)
Choi, Min-Hee (Department of Food Science & Nutrition, Daejin University)
Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University)
Publication Information
Journal of the Korean Society of Food Culture / v.19, no.3, 2004 , pp. 267-272 More about this Journal
Abstract
This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.
Keywords
grape seed extract; muffin; quality; texture; sensory;
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Times Cited By KSCI : 5  (Citation Analysis)
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