• 한국식생활문화학회지
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• 제19권3호
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• pp.267-272
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• 2004

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.

• 한국식품영양과학회지
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• 제38권6호
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• pp.750-756
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• 2009

기능성 소재로서의 버찌분말의 이용가능성을 알아보기 위해 버찌분말을 0, 3, 5, 7 및 10% 첨가한 머핀을 제조하여 품질특성을 조사하였다. 머핀의 물성은 버찌분말의 첨가에 따라 경도(hardness)는 증가하였고 검성(gumminess) 및 씹힘성(chewiness)은 감소하였다. 색도는 첨가량이 증가할수록 빵껍질(crust)과 빵속(crumb)에서 명도와 황색도가 감소하고 적색도는 증가하였다. 또한 버찌 분말의 농도가 증가함에 따라 항산화 활성이 증가하였다. 관능검사 결과 버찌분말첨가 머핀에서 색, 향, 맛, 부드러움, 촉촉함, 전체적인 기호도면에서 무첨가구에 비해 전반적으로 높게 평가되었으며, 전체적인 기호도는 5% 첨가구에서 가장 높은 점수를 나타내었다. 이러한 결과로 볼 때 머핀의 품질 및 관능 특성, 기능성을 고려한 버찌분말 첨가량은 5% 첨가구가 최적 조건일것으로 판단되었다.

• 한국식품조리과학회지
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• 제26권6호
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• pp.737-744
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• 2010

This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract powder that was stored for 9 days at room temperature. Black garlic extract powder was added to the muffin batter at concentrations of 0, 1, 4, 8, and 12%. Specific gravities of muffin batters increased as black garlic extract powder increased, whereas, height and specific volume of the muffins decreased. For the color of muffin crust and crumb, lightness decreased as the level of garlic extract powder increased, whereas redness and yellowness increased. For sensory evaluation, the color, flavor, softness, and chewiness of the muffins containing 1% black garlic extract powder were superior compared to those of other samples. Scores for taste and overall acceptability were the highest in muffin containing 4% black garlic extract powder. The antioxidant activity of muffins measured by DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay increased as the level of black garlic extract powder increased. Further, the TBARS(thiobarbutric acid reactive substance) content of the muffins containing various levels of black garlic extract powder was lower than that of control.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.890-897
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• 2006

The aim of this study was to develop muffins with whey protein concentrate (WPC) substituted for fat at the content of 10%, 20%, 40% or 80%. The quality characteristics were compared with those of a full-fat counterpart. With increasing WPC content, moisture, protein, and ash contents increased, fat content decreased, volume and specific volume of muffin decreased, but weight was unaffected. Crust lightness and yellowness of muffins increased, but redness decreased with increasing amount of WPC. Hardness, cohesiveness, springiness, gumminess and brittleness were the highest in muffin substituted with 80% WPC. Results of sensory evaluation indicated that muffin with up to 40% of the butter substituted by WPC was considered to be as acceptable as the control muffin prepared without WPC.

• 한국식생활문화학회지
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• 제31권3호
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• pp.226-234
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• 2016

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.

• 한국식품과학회지
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• 제30권5호
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• pp.1158-1162
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• 1998

수수의 이용성 증대를 위한 연구의 일환으로 수수가루를 0, 10, 20, 30% 첨가한 머핀을 제조하여 품질 특성을 조사하였다. 박력분의 밀가루-수수가루의 혼합분의 아밀로그램 특성을 보면 수수가루 첨가량이 많을수록 최고점도 및 호화개시온도는 증가하였고 최종 점도는 감소하였다. 또한 수수가루 첨가량이 증가할수록 머핀 내부의 L값은 감소하였고 a값은 증가하였다. 머핀의 부피는 수수가루 첨가량 20% 이상에서 감소하였다. Adhesiveness, gumminess, chewiness는 수수가루 첨가에 의한 영향이 없었고 hardness와 cohesiveness도 수수 20%첨가시까지는 유의차가 없었다. 머핀의 관능검사 결과, 특히, 머핀의 외관, 향은 수수가루 첨가에 의한 영향을 크게 받아 대조구에 비하여 유의하게 낮은 값을 보였다. 그러나 조직감은 10% 첨가시는 수수가루의 영향이 전혀 없었고 맛과 전반적 기호도는 수수가루 첨가에 의한 유의적인 차이가 나타나지 않았다. 이상의 결과들을 종합해 볼 때 수수가루의 기능성을 살리고 수수가루 머핀의 품질 특성 측면에서 볼 때 수수가루 20%정도는 첨가가 가능한 것으로 사료되었다.

• 한국식품영양과학회지
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• 제40권4호
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• pp.581-585
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• 2011

기능성 소재로서의 들깻잎 분말의 이용가능성을 알아보기 위해 들깻잎 분말 0, 3, 6 및 9% 첨가한 머핀을 제조하여 품질 특성을 조사하였다. 머핀의 무게는 들깻잎 분말 첨가량이 증가할수록 감소하였고, 굽기손실률 및 높이는 증가하였다. 넓이는 윗넓이, 밑넓이 모두 들깻잎 분말 첨가에 따른 일정한 경향을 보이지 않았다. 머핀의 색도는 첨가량이 증가 할수록 L, b값은 감소하였고, a값은 유의차가 나타나지 않았다. 물성 측정결과 경도와 탄력성은 들깻잎 분말 첨가량에 따라 유의차를 나타내지 않았으며, 응집성, 검성, 씹힘성은 들깻잎 분말 첨가에 따른 일정한 경향을 보이지 않았다. 항산화 활성 측정결과는 들깻잎 분말 첨가량이 증가할수록 증가하는 경향을 보였으며, 관능 측정 결과 동결건조 들깻잎 분말 3~6%(w/w)로 첨가할 시 개발가능성이 있는 것으로 나타났다.

• 동아시아식생활학회지
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• 제19권4호
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• pp.635-640
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• 2009

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

• 동아시아식생활학회지
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• 제17권1호
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• pp.51-57
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• 2007

The aim of this study was to improve rice muffin quality with sorbitol using response surface methodology(RSM). Response surface experimental design was made by central composite design using several independent factors. In preliminary experiment of chlorella rice muffin, rice flour(RF), chlorella(CH) and sorbitol(SO) were chosen as independent factors. Response factor was the overall acceptability obtained from sensory evaluation. The regression model equation could be predicted as $OV=6.70-0.45CH-0.44RF^2-0.81CH^2-0.60SO^2$. The optimal conditions for chlorella rice muffin substituted with sorbitol were determined to be 60.8% of RF, 4.7% of CH and 35.45% of SO. Rice muffin was superior to flour muffin in sensory evaluation using the prediction value derived from RSM. Therefore, the optimum condition of muffin could be developed by RSM.

• 한국식품조리과학회지
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• 제26권5호
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.