Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Muffins with Different Fat and Methods

포도씨유를 사용한 머핀의 품질특성

  • Jung, Kyong-Im (Department of Food and Nutrition, Silla University) ;
  • Shin, Eun-Soo (Department of Food and Nutrition, Silla University) ;
  • Kim, Sang-Ae (Department of Food and Nutrition, Silla University)
  • 정경임 (신라대학교 식품영양학과) ;
  • 신은수 (신라대학교 식품영양학과) ;
  • 김상애 (신라대학교 식품영양학과)
  • Published : 2008.08.31
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Abstract

The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between $63.25{\sim}64.50$ g and were $5.77{\sim}6.42$ cm in height. In a texture analyzer test, muffins prepared via the single-stage method with butter evidenced the highest hardness, gumminess, and chewiness values among the five kinds of muffin prepared in these experiments. The springiness value was highest in the muffin prepared via the foam method with grape seed oil. In the sensory evaluation, we detected no significant differences among the muffins in terms of flavor($4.76{\sim}5.24$), taste($4.65{\sim}5.29$), softness ($4.65{\sim}5.41$), and overall acceptability ($4.47{\sim}5.29$). In the chemical composition analysis, moisture and crude protein contents were found to be higher in the control group(p<0.05) than in the muffin prepared via the foam method with grape seed oil(p<0.01). We noted no significant differences among the muffins in terms of crude lipids or crude ash content.

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References

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