Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Quality Characteristics of Muffins added with Garlic Paste

마늘 페이스트 첨가 머핀의 품질 특성

  • Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College) ;
  • Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Lim, Hee-Jung (Dept. of Hotel Culinary and Catering Management, Chungwoon University) ;
  • Cho, Jae-Chul (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
  • 김애정 (혜전대학 식품영양과) ;
  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 정경희 (청운대학교 호텔조리식당경영학과) ;
  • 임희정 (청운대학교 호텔조리식당경영학과) ;
  • 조재철 (혜전대학 호텔조리외식계열)
  • Received : 2010.05.03
  • Accepted : 2010.07.06
  • Published : 2010.07.31
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Abstract

This study investigated the quality characteristics of the muffins with garlic paste. Four different paste concentration levels of 0, 40, 80 and 120g were added to 200g flour to make the muffin. In terms of color, the lightness and yellowness of the muffin increased and redness decreased with increasing amounts of garlic paste. Among the textural characteristics hardness, springness, cohesiveness, gumminess and chewiness were increased according to the addition level of garlic paste. However, there were no significant differences in hardness and springness of the muffin. For the sensory evaluation, appearance, flavor, taste and texture of the muffin was not significantly different than the control group. The appearance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the muffin with 40g garlic paste added content was shown to have the best quality.

머핀 제조 시 설탕을 마늘 페이스트로 대체했을 경우 그 첨가되는 함량의 변화가 머핀의 특성에 미치는 영향을 살펴보고자 밀가루 200g당 마늘 페이스트를 각각 0, 40, 80, 120g을 첨가하여 만든 머핀의 관능적, 기계적 특성을 평가하였다. 색도 측정에서 L값과 b값은 대조군에 비해 마늘 페이스트 첨가군이 모두 높았고, 마늘 페이스트 양이 증가될수록 그 수치가 높았다. a값은 대조군과 마늘 페이스트 첨가군 사이에서 유의적인 차이가 없었다. 조직감에 있어서 경도는 대조군과 마늘 페이스트 첨가군 사이에 유의적인 차이는 없었으나, 마늘 페이스트 첨가군 사이에서는 마늘 페이스트 첨가량이 늘어날수록 경도가 다소 증가되었다. 탄력성, 응집성, 점착성, 씹힘성은 대조군에 비해 마늘페이스트 첨가군이 높은 경향을 나타내었다. 관능 검사 항목 중 외관, 향, 맛, 조직감은 대조군과 마늘 페이스트 첨가군 사이에 유의적인 차이가 없었으며, 전반적인 기호도에 있어서 마늘 페이스트 40g 첨가군이 가장 좋은 기호도를 나타내었다. 머핀 제조시 설탕을 마늘 페이스트로 대체하고 마늘 페이스트 함량을 40g 정도 첨가한다면 기능성 머핀으로서의 개발 가능성이 충분하다고 생각된다.

Keywords

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