Quality Characteristics of Muffins Added with Mulberry Concentrate

오디 농축액을 첨가한 머핀의 품질 특성

Using mulberries, a kind of functional food rising these days, we made muffins that people often eat to find the best recipe for mulberry muffins. Also, to find their quality characteristics and show possibility of making new products using mulberries, tests of pH, specific gravity, specific volume, chromaticity, mechanical quality characteristics and preference were done. As more mulberry concentrate was added, pH of muffin dough was decreased and specific gravity was increased. Specific volume was decreased as more mulberry concentrate was added Weight became heavier while volume decreased; and it seems decrease of volume was caused by additives like roughage of concentrate. For chromaticity, all L, a, b values decreased. Acceptance test of muffins with 15% substituted sample showed the highest figure and the rest of the samples were similar to one another in general. For texture, hardness and chewiness were increased as more mulberry concentrate was added, but springiness and adhesiveness were decreased. For example, general interest was the highest in 20% added group, and the order is as follows; 20% > 15% > 10% > 0% > 25%. Addition of mulberry concentrate could lower the quality of products by decreasing their volumes and increasing their hardness. Therefore, this research suggests that the optimum addition rates of mulberry concentrate should be between 15~20%.

본 연구는 뽕나무열매인 오디를 이용하여 오디농축액을 첨가하여 일상생활에 쉽게 접하는 머핀을 제조하였다. 오디머핀의 최적화를 찾아내고 품질특성과 신제품의 가능성을 알아보고자 하였다. pH, 비중, 제품의 비체적, 색도, 기계적 품질 특성과 기호도 검사를 실시하였다. 오디 농축액 첨가량이 많을수록 pH는 낮고 비중은 감소하였다. 색도는 L, a, b값이 감소하였고 탄력성은 증가하였다. 외관은 15% 첨가군이 6.4로 가장 높은 값을 나타냈고, 나머지 시료는 5.1-5.9사이의 값으로 비슷한 기호도를 보였다. 전반적인 기호도는 20%첨가군이 가장 높은 기호도를 보였고 20% > 15% > 10% > 0% > 25%순 이었다. 오디농축액의 첨가로 품질의 저하가 있었지만 유지나 물량의 조절과 유화제의 첨가로 제품의 향상이 기대되며 15~20첨가로 기호도가 높아지리라 사료된다.