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

  • 제21권3호
  • /
  • Pages.338-344
  • /
  • 2011
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

국내산 미나리 가루 첨가량에 따른 머핀의 품질 특성

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

  • 서은옥 (전북대학교 대학원 반도체.화학공학부) ;
  • 김광오 (호원대학교 식품외식조리학부) ;
  • 고승혜 (우송정보대학 외식조리)
  • 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)
  • 투고 : 2011.01.12
  • 심사 : 2011.04.25
  • 발행 : 2011.06.30
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초록

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.

키워드

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