The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Muffins containing Akebia quinata Leaves Powder

으름잎 분말을 첨가한 머핀의 품질특성

  • Lee, Jun-Ki (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Lee, Kang-Ju (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Jo, Hyeon-Ju (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Kim, Kyung-Im (Division of Hotel Culinary Arts & Foodservice, Hyejeon College) ;
  • Yoon, Jin-A (Dept. of Food & Nutrition, Baewha Women's University) ;
  • Chung, Kang-Hyun (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Song, Byeong Chun (Division of Food Bioscience, Konkuk University) ;
  • An, Jeung Hee (Division of Food Bioscience, Konkuk University)
  • 이준기 (서울과학기술대학교 식품공학과) ;
  • 이강주 (서울과학기술대학교 식품공학과) ;
  • 조현주 (서울과학기술대학교 식품공학과) ;
  • 김경임 (혜전대학교 호텔외식조리계열) ;
  • 윤진아 (배화여자대학교 식품영양과) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 송병춘 (건국대학교 식품생명과학부) ;
  • 안정희 (건국대학교 식품생명과학부)
  • Received : 2013.11.05
  • Accepted : 2013.12.06
  • Published : 2013.12.31
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Abstract

This study investigates the quality characteristics of muffins prepared with various concentrations of akebia leaves powder. Muffins are prepared by additions of 0%, 2%, 4%, 6% and 8% powder to the flour for basic formulation. Heights decrease significantly when the amount of Akebia leaves powder increases. When the weight is being measured, there are no meaningful differences between the samples. As a result from measuring the colors, the lightness, redness and yellowness of muffins decrease as the concentrations of the powder increase. When measuring the texture of akebia leaves muffins, the hardness, cohesiveness, gumminess and chewiness decrease, but the springiness and adhesiveness increase as the concentrations of Akebia leaves powder increase. When the sensual qualities of the muffins are measured, the color, sweetness, softness and overall quality of all of the samples have shown significant differences, and the muffins containing 4% of Akebia leaves powder reveal the highest sensual quality indexes.

이 연구는 으름잎 분말을 첨가한 머핀의 품질특성을 연구하였다. 머핀의 함량은 0%, 2%, 4%, 6% 그리고 8%로 사용하여 제조하였다. 무게, 높이에서는 대조군에 비해 으름잎 첨가 머핀이 낮게 나왔고, 무게에서는 대조군과 으름잎 간의 유의적 차이가 나타나지 않았다. 색도에서는 대조군에 비해 으름잎 첨가량이 증가할수록 명도, 적색도, 황색도 모두 감소하였다. 으름잎을 첨가한 머핀의 텍스쳐를 측정한 결과, 경도, 응집성, 검성 그리고 씹힘성은 감소하였다. 하지만 으름잎 분말 첨가량이 증가할수록 탄력성과 부착성도 증가하였다. 머핀의 관능검사 결과, 색, 단맛, 부드러움, 그리고 기호도에서 샘플간의 유의한 차이를 보여주었다. 관능적 특성결과 으름잎 첨가 4%가 가장 좋은 관능검사 결과를 보여주었다.

Keywords

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