• Culinary science and hospitality research
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• v.17 no.4
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• pp.285-294
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• 2011

Using mulberries, a kind of functional food rising these days, we made muffins that people often eat to find the best recipe for mulberry muffins. Also, to find their quality characteristics and show possibility of making new products using mulberries, tests of pH, specific gravity, specific volume, chromaticity, mechanical quality characteristics and preference were done. As more mulberry concentrate was added, pH of muffin dough was decreased and specific gravity was increased. Specific volume was decreased as more mulberry concentrate was added Weight became heavier while volume decreased; and it seems decrease of volume was caused by additives like roughage of concentrate. For chromaticity, all L, a, b values decreased. Acceptance test of muffins with 15% substituted sample showed the highest figure and the rest of the samples were similar to one another in general. For texture, hardness and chewiness were increased as more mulberry concentrate was added, but springiness and adhesiveness were decreased. For example, general interest was the highest in 20% added group, and the order is as follows; 20% > 15% > 10% > 0% > 25%. Addition of mulberry concentrate could lower the quality of products by decreasing their volumes and increasing their hardness. Therefore, this research suggests that the optimum addition rates of mulberry concentrate should be between 15~20%.