Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory Characteristics of Functional Muffin Prepared with Ferulic acid and p-Hydroxybenzoic Acid

Ferulic acid와 p-hydroxybenzoic acid가 첨가된 기능성 머핀의 관능적 특성

  • 전소윤 (경북대학교 식품영양학과) ;
  • 정소혜 (경북대학교 식품영양학과) ;
  • 김효정 (인제대학교 가족ㆍ소비자학과) ;
  • 김미라 (경북대학교 식품영양학과)
  • Published : 2002.10.01
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Abstract

The Physical and sensory characteristics of muffins prepared with flavonoids such as ferulic acid and p-hydroxybenzoic acid were evaluated for the development of functional foods using these flavonoids. The solubilities of ferulic acid and p-hydroxybenzoic acid were over 1% in water and the solutions showed a good thermal stability. However, 1% ferulic acid and p-hydroxybenzoic acid solution showed a color change during heating. The volume and maximum height of the control muffin were the greatest among the muffin groups. The volume of the muffins decreased with the increase of flavonoid concentration. The volumes of muffins with p-hydroxybenzoic acid were smaller than those of muffins with ferulic acid. The L, a and b values on crust and crumb of the muffin groups were not significantly different. The chemical flavor, bitterness and after taste of the muffins prepared with ferulic acid were stronger than those of the control muffins. Savory flavor and sweetness of the muffins with ferulic acid were weaker than those of the control muffins. The muffins with p-hydroxybenzoic acid were not significantly different from the control muffins in the appearance, flavor, taste, texture and overall acceptability. These results demonstrated that p-hydroxybenzoic acid may be useful as an additive to muffin.

성인병 예방을 포함한 다양한 생리활성을 지닌 기능성 식품의 개발을 목적으로 본 연구에서는 flaovonoids에 속하는 ferulic acid와 p-hydroxybenzoic acid의 물리적 특성과 이들을 첨가한 머핀의 품질 특성 및 관능적 특성을 평가하였다. Ferulic acid와 p-hydroxybenzoic acid 모두 10$0^{\circ}C$ 이하에서 1% 이상의 용해도를 나타내었고, 이들의 수용액은 열에 안정하였다. 그러나 1% ferulic acid와 p-hydroxybenzoic acid 수용액의 색도는 가열에 의해 변화되었다. 머핀 제조시 대조군의 부피와 최고 높이 값이 가장 컸으며, 같은 종류의 flavonoid를 첨가한 시료간에는 첨가한 flavonoid의 양이 많을수록 부피가 작아지는 경향을 보였다. 또한 같은 비율로 첨가하였을 때 p-hydroxybenzoic acid를 첨가한 머핀의 부피가 ferulic acid를 첨가한 머핀의 부피보다 작았다. 머핀의 표면과 내부의 L, a, b 값은 시료간에 유의적인 차이를 보이지 않았다. 머핀의 관능검사에서는 ferulic acid가 첨가된 머핀은 화학약품 냄새, 쓴맛, 후미가 대조군에 비해 유의적으로 강한 것으로 나타났으며, 향긋한 냄새, 단맛 등은 대조군에 비해 낮았다. p-Hydroxybenzoic acid가 첨가된 머핀은 외관, 냄새, 맛, 질감 특성에서 대조군과 유의적인 차이가 없었으며 전체적인 선호도도 대조군과 유의적인 차이가 없는 것으로 나타나 머핀의 첨가물로서 유용하게 사용될 수 있을 것으로 기대되었다.

Keywords

References

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