Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Muffins Added with Whole Waxy Sorghum Flour

통곡 찰수수가루 첨가 머핀의 품질 특성

  • Bae, Hyo-Je (Dept. of Food and Nutrition, Changwon National University) ;
  • Ryu, Bog-Mi (Research Institute of Human Ecology, Changwon National University) ;
  • Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Myung-Chul (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Chang-Soon (Dept. of Food and Nutrition, Changwon National University)
  • 배효제 (창원대학교 식품영양학과) ;
  • 류복미 (창원대학교 생활과학연구소) ;
  • 우관식 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 서명철 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김창순 (창원대학교 식품영양학과)
  • Published : 2012.08.31
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Abstract

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

통곡 찰수수가루를 10, 30, 50, 100% 첨가한 머핀을 제조하여 품질 특성을 조사하였다. 머핀의 조단백질 함량은 군간의 차이가 없었으나 조회분 함량은 수수가루 첨가량이 증가할수록 높아졌다. 통곡 찰수수가루 첨가가 머핀 반죽의 비중에 큰 영향을 미치지 않았다. 머핀의 부피는 수수가루 첨가량이 증가할수록 감소하였고 수수가루 30% 첨가까지는 큰 변화가 없었고 50% 이상 첨가 시 유의적으로 감소하는 경향을 보였으며 수수가루 100% 첨가 시 가장 낮은 값을 보였다. L값과 b값은 감소하여 어두운 색을 띄었고 적색도를 나타내는 a값은 증가하였다. 머핀의 경도는 수수가루 첨가량이 증가할수록 높아져 조직이 단단해졌다. 머핀의 관능검사 결과 외관은 수수가루 첨가군들이 대조군보다 낮은 값을 보였고 수수가루 100% 첨가 군에서 가장 낮은 점수를 얻었다. 향미와 맛은 수수가루 50% 첨가군까지는 대조군과 유의적인 차이를 보이지 않았으나 수수가루 100% 첨가군에서 가장 낮은 값을 나타내었다. 조직감은 수수가루 10% 첨가까지 대조군과 유의적인 차이가 없었으나 30% 이상 첨가 시 대조군보다 낮은 점수를 얻었다. 전반적인 기호도는 수수가루 30% 첨가군까지는 대조군과 유의적인 차이가 없었으나 50% 이상 첨가 시 유의적으로 낮아졌다. 통곡 찰수수가루를 첨가함으로써 수반되는 부피와 조직감 저하 등의 품질개선을 위한 연구가 더 필요하다고 사료된다.

Keywords

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