Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Muffins with Suchero

슈케로를 첨가한 머핀의 품질특성

  • Hwang, Yoon-Kyung (Dept. of Baking Science & Art, Suwon Women's University) ;
  • An, Hye-Lyung (Dept. of Baking Science & Art, Suwon Women's University)
  • 황윤경 (수원여자대학교 제과제빵과) ;
  • 안혜령 (수원여자대학교 제과제빵과)
  • Received : 2017.09.25
  • Accepted : 2017.12.05
  • Published : 2017.12.30
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Abstract

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

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References

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