The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Activity of Muffins containing Lemongrass Powder

레몬그라스 분말을 첨가한 머핀의 품질특성 및 항산화 효과

  • Lee, Jeong Wha (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Kim, Gyeong-Ji (Division of Food Bioscience, Konkuk University) ;
  • Rho, Kyu-A (Division of Food Bioscience, Konkuk University) ;
  • Chung, Kang-Hyun (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Yoon, Jin-A (Dept. of Food & Nutrition, Baewha Women's University) ;
  • An, Jeung Hee (Division of Food Bioscience, Konkuk University)
  • 이정화 (서울과학기술대학교 식품공학과) ;
  • 김경지 (건국대학교 식품생명과학부) ;
  • 노규아 (건국대학교 식품생명과학부) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 윤진아 (배화여자대학교 식품영양학과) ;
  • 안정희 (건국대학교 식품생명과학부)
  • Received : 2015.07.10
  • Accepted : 2015.09.30
  • Published : 2015.10.31
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Abstract

This study investigated the quality characteristics and antioxidant effect of muffins that were prepared with the following lemongrass-powder concentrations: 0%, 1%, 3%, 6%, and 9%. The lemongrass-powder concentrations were added to the flour during the basic-formulation process, whereby the heights and volumes decreased significantly when the amount of lemongrass powder was increased. As a result of measuring the colors, the lightness and yellowness of the muffins decreased, whereas the redness increased with the increases of the lemongrass-powder concentrations. When the textures of the lemongrass muffins were measured, the chewiness and adhesiveness decreased with the increases of the lemongrass-powder concentrations. When the sensual qualities of the muffins were measured, the colors, flavors, tastes, textures, and overall quality of all of the samples show that the 3% lemongrass-powder concentration revealed the highest sensual-quality indexes. Further, the DPPH and ABTS radical-scavenging activities increased according to the concentration of lemongrass powder, whereby the former increased significantly when the amount of lemongrass powder was increased.

레몬그라스 분말을 첨가한 머핀의 품질특성 및 항산화를 측정하기 위하여 레몬그라스 분말 0%, 1%, 3%, 6%, 9%를 첨가하여 머핀을 제조하였다. 머핀의 높이, 부피 및 비체적은 분말의 첨가량이 증가할수록 감소하였다. 레몬그라스 분말 첨가군의 수분 함량과 점도는 대조군과의 유의적 차이가 나타내지 않았으며, 색도 측정 결과, 명도와 황색도는 레몬그라스의 농도가 증가할수록 유의적으로 감소하였으나, 적색도는 증가하였다. Texture를 측정한 결과, 레몬그라스 분말의 씹힘성은 첨가량이 증가할수록 감소하였다. 관능검사는 색, 향, 맛, 조직감, 기호도를 측정했으며, 그 결과 3% 첨가군에서 가장 높은 관능검사 결과를 보여주었다. 레몬그라스 머핀의 DPPH 라디칼 소거능 측정 결과, 레몬그라스의 농도가 증가함에 따라 유의적으로 항산화 활성이 증가하였으므로, 레몬그라스의 첨가가 머핀의 기능성에 좋은 영향을 나타낼 것으로 사료된다.

Keywords

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