Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape Seed Extract

포도씨추출분말을 첨가한 기능성 머핀의 품질 특성에 관한 연구

  • 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)
  • 주신윤 (대진대학교 식품영양학과) ;
  • 최민희 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Published : 2004.06.30
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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

References

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