Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Physicochemical and Sensory Properties of Muffins with Added Powdered Tangerine Peel

감귤 과피 분말을 첨가한 머핀의 이화학적 및 관능적 특성

  • Oh, Seung Woo (Department of Hotel Culinary Art & Bakery, Shinsung University) ;
  • Chung, Kang Hyun (Department of Food Science and Technology, Seoul National University of Science & Technology)
  • 오승우 (신성대학교 호텔조리제빵계열) ;
  • 정강현 (서울과학기술대학교 식품공학과)
  • Received : 2014.04.16
  • Accepted : 2014.06.16
  • Published : 2014.08.31
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Abstract

This study was done to evaluate the physicochemical and sensory properties of muffins with the addition of powdered tangerine peel (PTP). The pH of both the raw muffin dough and the baked muffins with the PTP decreased as the amount of PTP increased. The volume of the muffins was reduced with increased of amounts of PTP. The baking loss rate of muffins was demonstrated to be 11.13% in the control with 10% and 15% in the PTP added muffin, respectively. The texture of the muffins became more compact with increased amounts of PTP observed in a CreambScan analysis, while the crust thickness of the muffins was reduced from 0.14 cm to 0.05 cm. Furthermore, the void shape inside the muffins did not display a significant difference by the addition of PTP. The a and b values of muffin color were elevated with increases of PTP, while the L value was reduced. The textural properties of the muffins were changed by the increase of PTP. In sensory intensity tests, the inner color of the muffins changed significantly among treatments, whereas the size and uniformity of the void did not change compared with those of the control. However, the hardness and moistness of the muffins in the sensory preference test showed an erratic trend between the control and treated batches. The sensory scores of sour and tangerine flavors showed significant differences among treatments with increased PTP. The best sensory scores from the muffins were obtained at TP5 in the preference test and TP10 in texture, flavor and taste.

본 연구는 기능성 성분들을 함유하고 있는 감귤 과피를 분말로 제조하여 감귤 과피 분말의 첨가량에 따른 머핀의 품질 특성을 알아보고자 하였으며 반죽의 pH는 일반적으로 중성인 pH 7.0 보다는 높은 대조군이 7.76을 나타냈으며 감귤 과피 분말의 첨가량이 증가할수록 머핀의 pH는 낮아지는 경향을 보였다. 감귤 과피 분말을 첨가한 머핀의 부피, 무게, 비용적, 굽기 손실률 측정에서 감귤 과피 분말의 첨가량이 많아질수록 크기가 작아지고 높이가 작아지는 것을 알 수 있었으며 무게 또한 첨가량이 많아질수록 무거워 진다는 것을 알 수 있었다. CrumbScan을 통한 영상분석 결과는 감귤 과피 분말의 첨가량이 증가할수록 기공이 조밀해지는 것을 알 수 있었으며 기공의 형태는 첨가량과는 차이가 없는 것을 알 수 있었고 껍질의 두께는 첨가량이 증가할수록 얇아지는 것을 알 수 있었다. 머핀의 색도 변화는 감귤 과피 분말의 첨가량이 많아질수록 L값이 낮아져 어두워졌으며, a값과 b값도 높아졌으며 유의적인 차이를 보여주었다. 감귤 과피 분말을 첨가한 머핀의 TPA 분석에서 검성과 응집성, 탄성은 제조 당일에만 감귤 과피 분말의 첨가량에 따라 차이를 보여주었다. 경도, 부착성과 씹힘성은 제조 시간이 경과함에 따라 유의적인 차이를 보였다. 관능검사 중 특성 차이 검사의 결과 머핀의 속질색은 감귤 과피 분말의 첨가량이 늘어날수록 유의적인 차이를 보였고, 기공의 크기와 균일성, 탄력성은 유의적인 차이가 없었으며 견고성과 촉촉함은 대조군과 실험군 간에 유의적인 차이를 보인 것도 있었으며 유의적인 차이를 보이지 않은 것도 있었다. 신맛과 감귤의 풍미는 감귤 과피 분말의 첨가량이 증가할수록 유의적인 차이를 보여주었다. 관능검사 중 기호도 검사 결과에서는 외관은 TP 5가 가장 좋았으며 조직감, 풍미, 맛 뿐만 아니라 전체적인 기호도는 TP 10이 유위적인 차이를 보이며 가장 선호하는 것으로 나타났다. 이상의 실험 결과로 감귤 과피 분말의 함유가 머핀 반죽의 질과 맛, 풍미에 많은 영향을 주는 것을 알 수 있었다. 버려지는 감귤 과피를 재활용하여 기능성 제품을 생산하여 건강에 유익한 베이커리 제품을 만들 수 있도록 좀 더 깊은 연구가 활발히 이루어져야 할 것으로 사료된다.

Keywords

Acknowledgement

Supported by : 서울과학기술대학교

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