Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Muffins Containing Chungkukjang Powder

청국장 가루를 첨가한 머핀의 품질 특성

  • Seo, Eun-Ok (Dept. of Semiconductor and Chemical Engineering, Graduate School, Chonbuk National University) ;
  • Ko, Seong-Hye (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Kim, Kwang-Oh (Dept. of Division of Food & Culinary Science, Howon University)
  • 서은옥 (전북대학교 대학원 반도체.화학공학부) ;
  • 고승혜 (세종대학교 조리외식경영) ;
  • 김광오 (호원대학교 식품외식조리학부)
  • Received : 2009.05.29
  • Accepted : 2009.07.22
  • Published : 2009.08.31
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Abstract

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

Keywords

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