한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제35권1호
  • /
  • Pages.117-125
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  • 2020
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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발효강황 첨가 머핀의 항산화적·감각적 품질 특성

Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder

  • Kang, Name (Department of Food and Nutrition, Eulji University) ;
  • Wu, Xiu Bao (Department of Food Science and Pharmaceutical Engineering, ZaoZhuang University) ;
  • Kim, Eunkyung (Korea Dietary Education Research Institute) ;
  • Kim, Haeyoung (Department of Food Science and Nutrition, Yongin University)
  • 투고 : 2020.02.25
  • 심사 : 2020.02.28
  • 발행 : 2020.02.28
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초록

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

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