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http://dx.doi.org/10.7318/KJFC/2022.37.2.162

Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder  

Jeon, Joo Young (Department of Food and Nutrition, Sookmyung Women's University)
Kim, Myung Hyun (Department of Food and Nutrition, Sookmyung Women's University)
Han, Young Sil (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.2, 2022 , pp. 162-170 More about this Journal
Abstract
This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The 'L' and 'b' values decreased with the increase in the Cirsium nipponicum powder content, while the 'a' value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.
Keywords
Cirsium nipponicum; quality characteristics; antioxidant activity; muffins;
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