Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Low-Fat Muffins Containing Whey Protein Concentrate

유청농축분말을 첨가한 저지방 머핀의 품질특성

  • Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University)
  • 정해정 (대진대학교 식품영양학과)
  • Published : 2006.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. 신효선 1995. 지방대체물질의 최근동향 식품과학화 산업 28(1): 8-15
  2. Akoh CC. Lipid-based synthetic fat substitutes. 2002. In Food Lipidas
  3. Akoh CC, Min DB, eds. Marcel Dekker Inc., New York. pp 695-727
  4. AOAC. 1995. Official Methods of Analysis of AOAC. 16th ed. Association of official analytical chemists, Washington DC
  5. Bray GA, Popkin BM. 1998. Dietary fat intake does affect obesity. Am J Clin Nutr 68: 1157-1173 https://doi.org/10.1093/ajcn/68.6.1157
  6. Chabot JF. 1979. Preparation of food science sample for SEM. SEM 3: 279-286
  7. Cheung I, Gomes F, Ramsden R, Roberts DG. 2002. Evaluation of fat replacers Avicel, N LiteS, and simplesse in mayonnaise. Int J Consumer Studies 26: 27-33 https://doi.org/10.1046/j.1470-6431.2002.00207.x
  8. Conforti FD, Smith PM. 1998. Effects of selected emulsifiers, enzymes and a carbohydrate-based fat substitute on physical and sensory characteristics in a low-fat muffin. J Consumer Studies & Home Economics 22: 91-96 https://doi.org/10.1111/j.1470-6431.1998.tb00719.x
  9. Crehan CM, Hughes E, Troy DJ, Buckley DJ. 2000. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci 55: 463-469 https://doi.org/10.1016/S0309-1740(00)00006-1
  10. Devereux HM, Jones GP, McCormick L, Hunter WC. 2003. Consumer acceptability of low fat foods containing inulin and oligofructose. J Food Sci 68: 1850-1854 https://doi.org/10.1111/j.1365-2621.2003.tb12341.x
  11. Hassel CA. 1993. Nutritional implications of fat substitutes. Cereal Foods World 38: 142-144
  12. Hennelly PJ, Dunne PG, O'Sullivan M, O'Riordan ED. 2006. Textural. rheological and microstructural properties of imitation cheese containing inulin. J Food Eng 75: 388-395 https://doi.org/10.1016/j.jfoodeng.2005.04.023
  13. Hippleheuser AL, Landberg LA, Turnak FL. 1995. A system approach to formulating a low-fat muffin. Food Technol 51: 92-96
  14. Jung JY, Kim SA, Chung HJ. 2005. Quality characteristics of low-fat muffin containing corn bran fiber. J Korean Soc Food Sci Nutr 34(5): 694-699 https://doi.org/10.3746/jkfn.2005.34.5.694
  15. Kannel WB, Wilson PWF, Nam B, D'Agostino RB. 2002. Risk stratification of obesity as a coronary risk factor. Am J Cardiol 90: 697-701 https://doi.org/10.1016/S0002-9149(02)02592-4
  16. Lichtenstein AH, Kennedy E, Barrier P, Danford D, Ernst ND, Grundy SM, Leveille GA, Van Horn L, Williams CL, Booth SL. 1998. Dietary fat consumption and health. Nutr Rev 56(suppl): S3-28 https://doi.org/10.1111/j.1753-4887.1998.tb01728.x
  17. Lee MO, Song YS. 2003. Manufacture and stability of low calorie mayonnaise using gums. J Korean Soc Food Sci Nutr 32: 82-88 https://doi.org/10.3746/jkfn.2003.32.1.082
  18. McWilliams M. Dimensions of baking. 1997. In Foods: Experimental Perspectives. Davis KM, ed. Prentice Hall, Inc., New Jersey. pp 471
  19. Morr CV, Hoffmann, Buchheim W. 2003. Use of applied air pressure to improve the baking properties of whey protein isolates in angel cakes. Lebensm-Wiss U-Tehcnol. 36: 83-90 https://doi.org/10.1016/S0023-6438(02)00187-1
  20. Nicol A. Breakfast muffins. 1995. In The bread cookbook. McDowal A, ed. Smithmark Publisher, New York. pp 94-95
  21. O'brien CM, Mueller A, Scannell AGM, Arendt EK. 2003. Evaluation of the effects of fat replacers on the quality of wheat bread. J Food Engineering 56: 265-267 https://doi.org/10.1016/S0260-8774(02)00266-2
  22. Park SJ, Woo NRY, Kang MH. 2004. Potential of fat substitutes. Food Science and Industry 37(3): 26-35
  23. Song ES, Kim SJ, Byun KW, Kang MH. 2002. Physical and sensory characteristics of low-calorie layer cake made with maltodextrin. Korean J Food Sci Technol 31: 1005-1016
  24. Song ES, Kim SJ, Kang MH. 2002. Physical and sensory characteristics of low calorie layer cake made with different levels of hydrolyzed oat flour. Korean J Food Sci Technol 34: 51-56
  25. Song ES, Kim SJ, Kang MH. 2001. Characteristics of low calorie layer cake by adding different levels of polydextrose. Korean J Soc Food Cookery Sci 17: 67-372
  26. Warshaw H, Franz M. 1996. Fat replacers: Their use in foods and role in diabetes medical nutrition therapy. Diabetes Care 19: 1294-1303 https://doi.org/10.2337/diacare.19.11.1294
  27. Woo N, Ahn MS. 2004. The study on the quality characteristics of cake prepared with fat substitute. Korean J Food Culture 19: 506-515
  28. Yazici F, Akgun A. 2004. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yogurt. J Food Eng 62: 245-254 https://doi.org/10.1016/S0260-8774(03)00237-1
  29. Zambrano F, Despinoy P, Ormenese RCSC, Faria EV. 2004. The use of guar and xanthan gums in the production of 'light' low fat cakes. International J Food Sci & Technol 39: 959-966 https://doi.org/10.1111/j.1365-2621.2004.00864.x
  30. Zoulias EI, Oreopoulou V, Tzia C. 2002. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. J Food Engineering 55: 337-342 https://doi.org/10.1016/S0260-8774(02)00111-5