Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Muffins using Ethanol Fermentation By-product of Triticale

라이밀의 에탄올 생산 후 발효 부산물을 이용한 머핀의 품질 특성

  • Seo, Eun-Ok (Dept. of Semiconductor and Chemical Engineering, Graduate School, Chonbuk National University) ;
  • Ko, Seong-Hye (Dept. of Culinary and Food service Management, Sejong University) ;
  • Lee, Nae-Taek (Dept. of Division of Food & Culinary Science Howon University) ;
  • Kim, Kwang-Oh (Dept. of Division of Food & Culinary Science Howon University) ;
  • Choi, Gi-Wook (Changhae Institute of Cassava & Ethanol Research, Changhae Ethanol Co, Ltd.) ;
  • Oh, Kyung-Chul (Dept. of Division of Food & Culinary Science Howon University)
  • Received : 2010.01.11
  • Accepted : 2010.05.18
  • Published : 2010.06.30
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Abstract

This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high $\beta$-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.

Keywords

References

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