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 Maesangi Powder Abstract

매생이가루 첨가량에 따른 머핀의 품질특성

  • Seo, Eun-Ok (Dept. of Semiconductor and Chemical Engineering, Graduate School, Chonbuk National University) ;
  • Kim, Kwang-Oh (Dept. of Division of Food & Culinary Science, Howon University) ;
  • Ko, Seong-Hye (Culinary Art, Woosong College) ;
  • Park, Jin-Hee (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Han, Eun-Ju (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Cha, Kyung-Ok (Division of Bio-Environment, Wonkwang University) ;
  • Ko, Eun-Hee (Culinary Art, Woosong University)
  • 서은옥 (전북대학교 대학원 반도체.화학공학부) ;
  • 김광오 (호원대학교 식품외식조리학부) ;
  • 고승혜 (우송정보대학교 외식조리학부) ;
  • 박진희 (세종대학교 조리외식경영) ;
  • 한은주 (세종대학교 조리외식경영) ;
  • 차경옥 (원광대학교 생명자원과학대학 생명환경과학부) ;
  • 고은희 (우송대학교 외식조리학부)
  • Received : 2011.12.16
  • Accepted : 2012.06.27
  • Published : 2012.06.30
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Abstract

Moisture content of muffin tended to increased as increasing mixing rate of maesangi. For crude protein, sample group of 9% replaced by maesangi powder was the highest. For crude fat and crude ash, there was no significant difference among sample groups. The average height of muffin was 4.7 cm, but was no significant difference among sample groups. Volume of muffin has been gradually increased as increasing mixing rate of maesangi powder, but was no significant difference among sample groups. From the SEM (scanning electron microscope) result, thick cell wall and rough blowholes were appeared. L-, a and b-values of muffin was declined as per increase of mixing rate of maesangi powder. Hardness was inclined as per increase of mixing rate of maesangi powder. There were significant differences between sample groups and reference group for adhesiveness, springiness and cohesiveness, but was no significant difference among sample groups. For gumminess, sample group of 9% replaced by maesangi powder was the highest, but there were no significant difference from sample groups of 3% and 6% replaced by maesangi powder. Chewiness was inclined as per increase of mixing rate of maesangi powder, and sample group of 9% replaced by maesangi powder was the highest. From sensory test result, sample group of 9% replaced by maesangi powder was the highest for color, and there were significant differences among sample groups. Sample group of 6% replaced by maesangi powder was the highest for flavor and taste, and there were significant differences among sample groups. Sample groups of 6% and 9% replaced by maesangi powder were the highest for texture. Sample group of 9% replaced by maesangi powder was the highest for overall preference. From all these results, the most suitable one would be the sample group of 9% replaced by maesangi powder.

Keywords

References

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