Browse > Article
http://dx.doi.org/10.7318/KJFC/2016.31.3.226

A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder  

Kim, Hyo Sun (Department of Culinary & Food Service Management, Sejong University)
Yoo, Seung-Seok (Department of Culinary & Food Service Management, Sejong University)
Publication Information
Journal of the Korean Society of Food Culture / v.31, no.3, 2016 , pp. 226-234 More about this Journal
Abstract
In this study Muffins adding each 0, 1, 3, 5 7% of Acai Berry powder, which has very high anti-oxidant constituent, have been made, and its quality characteristics have been surveyed. From the volume and specific volume measurement, it has been decreased for MA1, 1% of Acai Berry powder added muffin, but the tendency thereafter has shown increasing (p<0.001). From texture characteristics gumminess and chewiness of MA0, reference group, was the highest by 885.86 g/ cm and 6645.71 g, and has shown decreasing tendency as per the adding rate of Acai Berry powder increased (0.001). The electronics scavenging activity of MA7, 7% added muffin, was the highest by 68.91%, and the ascending order was MA1 < Reference Group < MA3 < MA5 < MA7. From the preference test of Acai Berry powder added muffin, MA3, 3% added muffin, was the most preferable one from color, taste as well as total preference. As the added volume of Acai Berry powder is 5% or more, the typical taste and flavor of Acai Berry gives influence to the taste and flavor of muffin, so the preference level has been decreased. Thus the added volume of Acai Berry powder 5% or more is not recommendable.
Keywords
Acai Berry powder; nutrient compounds; evaluating; muffins; anti-oxidant capacity Anthocyanin;
Citations & Related Records
Times Cited By KSCI : 24  (Citation Analysis)
연도 인용수 순위
1 Ahn JM, Song YS. 1999. Physicochemical and sensory characteristics of cakes added sea mustard and sea tangle powder. J. Korean Soc. Food Sci. Nutr., 28(3):534-541
2 Alexander G, Schauss. 2010. Safety evaluation of an acai-fortified fruit and berry functional juice beverage (MonaVie Active). Toxicol., 278(1):46-54.   DOI
3 Alexander G, Schauss. 2010. ACAI. Bomyoung, pp 29-32, 77, 106-115
4 Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. 2007. Physicochemical characteristics of Rubus coreanus Miquel during maturation. J. Korean. Food Sci. Technol., 39(4):476-479
5 Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, Lee HC. 1999. Variation of retrogradation and preference of bread with added flour of Angelica keiskeikoidz during the storage. J Korean Soc. Food Sci Nutr., 28(1):126-131
6 Chung HJ. 2006. Quality Characteristics of Low-Fat Muffins containing whey protein concentrate. Korean J. Food Cook. Sci., 22(6):890-897
7 Gitte S, Jensen. 2008. In vitro and in vivo antioxidant and antiinflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study. J. Agric. Food Chem., 56:8326-8333   DOI
8 Hertog MGL, Feskens EJM, Kromhout D. 1997. Antioxidant flavonols and coronary heart disease risk. Lancet, 8:349-699
9 Hwang SH, Ko SH. 2010. Quality Characteristics of Muffins Containing Domestic Blueberry. J. East Asian Soc. Diet. Life, 20(5): 727-734
10 Jeong SY, Jeong SH, Kim HJ, Kim MR. 2002. Sensory Characteristics of Functional Muffin Prepared with Ferulic acid and p-Hydroxybenzoic Acid. J. Korean Soc. Food Cook. Sci., 18(5):1-9
11 Ji JR, Yoo SS. 2010. Quality Characteristics of Cookies with Varied Concentrations of Blueberry Powder. J. East Asian Soc. Diet. Life, 20(3): 433-438
12 Jung HJ. 2006. Quality Characteristics of Low-Fat Muffins Containing Whey Protein Concentrate. J. Food Sci. Tec., 22(6): 890-897
13 Jung HO, Lee JJ, Lee MR. 2008. The Characteristics of Cookie and Muffin Made with Soybean Paste Powder and Sun-Dried Salt. J. Korean Soc. Food Preserv., 15(4): 505-511
14 Jung KI, Cho EK. 2011. Effect of Brown Rice Flour on Muffin Quality. J. Korean Soc. Food Sci. Nutr., 40(7):986-992   DOI
15 Kang HH. 2009. Determination of Biological Activities of Korean Berries and their Anthocyanin Identification. Master's degree thesis, GyeongSang University, Korea, pp 81-82
16 Kim JM. 2008. Characteristics of Rubus coreanus fruits and identification of its anthocyanin. Master's degree thesis, Chonnam National University, Korea, pp 91-98
17 Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. 2003. Quality characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract. J. Korean Soc. Food Cook. Sci., 19(6):701-708
18 Kim AJ, Shin SM, Joung KH, Lim HJ, Cho JC. 2010. Quality Characteristics of Muffins added with Garlic Paste. J. Korean Acad. Ind. Coop. Soc., 11(7):2508-2514
19 Kim JH, Yoo SS. 2008. Impacts of the proportion of sea-tangle on quality characteristics of muffin. J. Korean Soc. Food Cook. Sci., 24(1):565-572.
20 Kim JY. 2010. Quality characteristics of bakery products containing flours from sweet potatoes with different flesh colors. Master's degree thesis, Kyungwon University, Korea, pp 79-92
21 Kim KH, Lee SY, Yook HS. 2009. Quality Characteristics of Muffins Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder. J. Korean Soc. Food Sci. Nutr., 38(6):750-756   DOI
22 Kim MJ, Kim JM, Oh MK, Chang MJ, Kim SH. 2007. Seasonal variations of nutrient in Korean fruits and vegetables: Examining water, protein, lipid, ascorbic acid, and - carotene contents. J. Korean Food Cook. Sci., 23(4):423-432
23 Kim NY, Cho AR, Jung SJ, Kim KH, Lee HJ, Lee S. 2007. Quality Characteristics of Cupcakes Added with Opuntia ficus-indica var. saboten powder. J. Korean Soc. Food Sci. Nutr., 36(1):58-64   DOI
24 Kim SM. 2008. Characteristics of Rubus coreanus fruits andidentification of its anthocyanin. Master's degree thesis, Chonnam National University, Korea, pp 91-92
25 Ko SN, Yoon SH, Yoon SK, Kim WJ. 1997. Development of Meat-like Flavor by Maillard Reaction of Model System with Amino acids and Sugars. J. Korean Food Sci. Technol., 29(5):827-838
26 Kim YA. 2008. Effects of Strawberry Powders on the Quality Characteristics of Yellow Layer Cake. J. Korean Food Cook. Sci., 24(4):536-541
27 Knekt P, Jarvinen R, Reunanen A, Maatela J. 1996. Flavonoid intake and coronary mortality in Finland: a cohort study. Br. Med. J., 312(1):478-481   DOI
28 Ko SH, Seo EO. 2010. Quality Characteristics of Muffins containing purple colored sweetpotato powder. J. East Asian Soc. Diet. Life, 20(2):272-278
29 Lee DS. 2009. Quality Characteristics of Blueberry-pyun added with Different Amount of Blueberry. Master's degree thesis, Sejong University, Korea, pp 101-103
30 Lee HY, Jung HA, Kim EH, Kwon HJ, Lee MH, Kim AN, Park CS, Yang KM, Bae HJ. 2011. Studies on Functional Properties of Mulberry Leaf Extracts and Quality Characteristics of Mulberry Leaf Muffins. J. Food Sci. Tec., 27(4): 27-34
31 Lee HS, Park JR, Chun SS. 2001. Effects of pine pollen powder on the quality of white bread prepared with Korean domestic wheat flour. J. Korean Food Nutr., 14(4):399-345
32 Lee JH, Ko JC. 2009. Physicochemical Properties of Cookies Incorporated with Strawberry Powder. Korean Agric. Sci. Lib., 13(2):79-84
33 Lee KS, Hwang CS. 1990. A study on the actual utilization Korean traditional remedies-about foods used on geriatric disease. J. Korean Diet. Cult., 5(3):326-331
34 Lee YS, Chung HJ. 2013. Quality characteristics of Muffins Supplemented with Freeze-Dried Apricot Powder. J. Korean Soc. Food Sci. Nutr., 42(6):957-963   DOI
35 Park BH. 2007. The Properties of Muffins with Sea Tangle Paste(Laminaria japonica). Master's degree thesis, Sunchon National University, Korea, pp 104-107
36 Melina Oliveira de Souza M. 2010. Diet supplementation with acai pulp improves biomarkers of oxidative stress and the serum lipid profile in rats. Nutr., 26(1): 804-810   DOI
37 No SW. 2008. Effect of anthocyanin obtained from wild grapes on the photooxidation stability of soymilk. Master's degree thesis, Dankook University, Korea, pp 98-100
38 Oh HH, Hwang KT, Kim M, Lee HK, Kim SZ. 2008. Chemical Characteristics of Raspberry and Blackberry Fruits Produced in Korea. J. Korean Soc. Food Sci. Nutr., 37(6):738-743.   DOI
39 Park SH, Lim SI. 2007. Quality Characteristics of Muffins Added Red Yeast Rice Flour. J. Korean Food Sci. Technol., 39(3):272-275
40 Park YK, Kang YH, Lee BW, Seog HM. 1997. Changes of carotenoids of the pumpkin powder during storage. J. Korean Soc. Food Sci. Nutr., 26(1):26-32
41 Spada P.D., Dani C., Bortolini G.V., Funchal C., Henriques J.A., Salvador M.. 2009. Frozen fruit pulp of Euterpe oleraceae Mart.(acai) Prevents hydrogen Peroxide-Induced damage in the cerebral cortex, cerebellum, and hippocampus of rats. J. Med. food., 12(5):1084-1088   DOI
42 Seo DC. 2009. Effects of Blueberry on the Characteristics of White Bread and Sponge Cake. Master's degree thesis, Chodang University, Korea, pp 114-116
43 Seo EO, Kim KO, Ko SH. 2011. Quality Characteristics of Muffins Containing Domestic Dropwort Powder. J. East Asian Soc. Diet. Life, 21(3):338-344
44 Seo EO, Ko SH, Kim KO. 2009. Quality Characteristics of Muffins Containing Chungkukjang Powder. J. East Asian Soc. Diet. Life, 19(4):635-640
45 Yoon JM, Cho MH, Hahn TR, Park YS, Yoon HH. 1997. Physicochemical Stability of Anthocyanins from a Korean Pigmented Rice Variety as Natural Food Colorants. J. Korean Food Sci. Technol., 29(2):211-217
46 Seo EO, Ko SH. 2014. Quality characteristics of Muffins containing Beet Powder. Korean J. Culin. Res., 20(1):27-37
47 Shin JH, Yeon RS, Lee SM, Jeong HS, Paik1 JE, Joo NM. 2008. Optimization of Formulation Condition for Muffins with Added Broccoli Powder. J. Korean Soc. Food Cult., 23(5):621-628
48 Yang SM, Kang MJ, Kim SH, Shin JH, Sung NJ. 2010. Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder. J. Korean Food Cook. Sci., 26(6):737-744
49 Yoon MH, Jo JE, Kim DM, Yook HS. 2010 Quality Characteristics of Bread Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage. Master's degree thesis, Chungnam University, Korea, pp 74-77
50 Yoon MH, Kim KH, Kim NY, Byun MW, Yook HS. 2011. Quality Characteristics of Muffin Prepared with Freeze Dried-Perilla Leaves Powder. J. Korean Soc. Food Sci. Nutr., 40(4):581-585   DOI
51 Yu OK, Back HI, Cha YS. 2008. Quality Characteristics of Pudding Added with Bokbunja (Rubus coreanus Miquel) Fruit Juice and Bokbunja Wine. J. Korean Soc. Food Cult., 23(5):616-620
52 Yu OK, Kim JE, Cha YS. 2005. The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel). J. Korean Soc. Food Sci. Nutr., 37(6): 792-797   DOI
53 USDA Database. 2010. Available from: http://www.ars.usda.gov./nutrientdata USDA Database for Oxygen Radical Absorbance Capacity (DRAC) of Selected Foods, [accessed. 2016.03.21]