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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Muffins Containing Domestic Dropwort Powder (Oenanthe stolonifera DC.)

국내산 미나리 가루 첨가량에 따른 머핀의 품질 특성

  • Seo, Eun-Ok (Dept. of Semiconductor and Chemical Engineering, Graduate School, Chonbuk National University) ;
  • Kim, Kwang-Oh (Dept. of Division of Food & Culinary Science, Howon University) ;
  • Ko, Seong-Hye (Culinary Art, Woosong College)
  • 서은옥 (전북대학교 대학원 반도체.화학공학부) ;
  • 김광오 (호원대학교 식품외식조리학부) ;
  • 고승혜 (우송정보대학 외식조리)
  • Received : 2011.01.12
  • Accepted : 2011.04.25
  • Published : 2011.06.30
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Abstract

In this study, muffins were produced using dropwort powder and to the quality characteristics such as volume, height and moisture content The results showed that the height of the muffin was 5 cm and there were no significant differences across samples (p<0.05). The volume of the muffin increased as the amount of dropwort powder increased. With respect to the moisture content, a comparison group showed a moisture content of 26%, and the 3%-added and the 6%-added groups did not show any significant difference. The 9%-added group, however, did show a significant difference (p<0.05). The results of texture measurements showed that hardness increased as the amount of added dropwort powder increased. There were also significant differences in adhesiveness and springing across samples (p<0.05). With respect to cohesiveness, gumminess and chewiness, these characteristics tended to increase as the amount of added dropwort powder increased, and there were significant differences across samples (p<0.05). Sensory test results of added showed that the 3%-added group scored the highest for color, flavor and taste. For texture, the 6%-added group showed a value of 6.2, which was the highest texture. In terms of the overall acceptability, the 3% dropwort powder group showed a score of 7.2, which was the highest acceptability. These results suggest that the 3%-added group was the most desirable and appropriate.

Keywords

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