Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effect on the Sensory and Mechanical Characteristics of Functional Muffin using Glycyrrhizae radix Extract

감초추출물 첨가량을 달리하여 제조한 기능성 머핀의 관능적ㆍ기계적 특성

  • 김용선 (강원대학교 동물자원공동연구소) ;
  • 최희숙 (안산공과대학 식품생명과학) ;
  • 우인애 (수원여자대학 외식산업) ;
  • 송태희 (배화여자대학 식품영양과)
  • Published : 2004.02.01
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Abstract

The sensory and mechanical characteristics of muffin using different levels (0, 20, 40, 60, 80 and 100％) of Glycyrrhiza radix extract were investigated. The lightness of crust and crumb of the muffins were significantly (p〈0.05) decreased, but the redness was increased with increasing content of Glycyrrhizae radix extract. The mechanical texture parameters, such as hardness, gumminess and chewiness, were significantly (p〈0.05) low in the groups with 40∼80％ Glycyrrhizae radix extract. With regard to the sensory evaluation, a brown crust, yellow crumbs, surface roughness, Glycyrrhizae radix flavor, roasted nutty taste, sweetness, bitterness and springiness of the muffins were significantly increases with increasing content of Glycyrrhizae radix extract. However, the hardness was significantly (p〈0.05) low without the addition of Giycyrrhizae radix extract, the overall acceptability was excellent in the group with the addition of 60％ Glycyrrhizae radix extract. As a result, with the addition of Glycyrrhizae radix extract to the muffin, the sensory and mechanical properties were improved therefore, Glycyrrhizae radix extract could be prepared as a useful functional additive to sugar free muffins.

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References

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