Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Muffin added with Makgeolli Lees

주박 첨가량을 달리한 머핀의 품질 특성

  • Yun, Chun-Sik (Dept. of Hotel Culinary Arts, Yeonsung University) ;
  • Kim, Hyun-Ah (Dept. of Hotel Culinary Arts, Yeonsung University) ;
  • Kim, Yong-Sik (Dept. of Hotel Culinary Arts, Yeonsung University)
  • 윤춘식 (연성대학교 호텔외식조리과) ;
  • 김현아 (연성대학교 호텔외식조리과) ;
  • 김용식 (연성대학교 호텔외식조리과)
  • Received : 2015.03.24
  • Accepted : 2015.06.16
  • Published : 2015.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The following research was done to develop a low calorie muffin that has good taste, as well as nutritional benefit. This was done through adding various nutritional qualities of Makgeolli Lees to muffins. It was found that adding Makgeolli Lees substantially increased the amount of ash, crude protein, crude fiber, and moisture. However, it decreased the amount of crude fat. It was also found that the volume, height, and weight all increased with a lower baking loss rate. Other testing on the hardness, expand chewiness, gumminess, and cohesiveness of the muffins with different amounts of Makgeolli Lees found that more Makgeolli Lees led to a lower hardness and chewiness. However, it did not affect the gumminess. "MLM10" with 10 g of added Makgeolli Lees had a cohesiveness that was significantly different from other samples. The cohesiveness of the other samples was substantially lower. "L-value", or lightness, as well as yellowness, decreased as more Makgeolli Lees was added. On the other hand, "a-value", or redness, increased as more Makgeolli Lees was added. A sensory test proved that Makgeolli Lees added muffins were not preferred over the control group in its color, texture, and overall preference, but was evaluated as "good". However, the Makgeolli Lees added muffins were evaluated better than the control group in the categories of "expanded", "uniformity", and "he size of the pores". Therefore, creating muffins by using Makgeolli Lees instead of fat was proven to be possible, and furthermore proved to be a viable substitute.

본 연구는 주박의 다양한 영양성분을 활용하고자 머핀에 첨가하여 그 품질 특성을 평가하여 건강에 도움이 되고, 기호에도 부합한 식사대용이 가능한 저 열량 머핀의 개발을 하고자 하였다. 일반성분 분석을 측정한 결과, 주박의 첨가량이 증가할수록 조단백과 회분, 수분, 조섬유의 함량은 유의적으로 증가하였고, 조지방의 함량은 감소하였다. 머핀의 부피, 무게, 비용적, 굽기손실률, 높이를 측정한 결과 주박의 첨가량이 증가할수록 머핀의 부피, 높이, 무게는 많아지는 것으로 나타났고, 굽기손실률은 작아졌다. 주박을 비율별로 첨가하고 머핀의 경도(hardness), 씹힘성(chewiness), 검성(gmminess), 응집성(cohesivenesss)을 측정한 결과, 머핀의 경도와 씹힘성은 주박의 첨가량이 증가할수록 낮아졌으며, 검성은 시료 간에 유의적인 차이를 보이기는 하였으나, 시료 간에 뚜렷한 경향을 보이지는 않았다. 머핀의 응집성은 주박만 10 g 첨가한 MLM10의 응집은 0.78로 시료 간의 유의적인 차이를 보였다. 대조군의 응집성은 다른 시료들에 비해 응집성이 현저하게 낮았다. L값(명도)은 주박의 첨가량이 증가할수록 머핀의 명도가 유의적으로 낮아졌고, a값(적색도)은 높아졌으며, b값(황색도)도 낮아짐을 알 수 있었다. 주박을 첨가하여 머핀의 관능검사를 실시한 결과, 머핀의 팽창도, 기공의 균일함이나 크기에서도 버터를 첨가한 대조군보다 좋게 평가되어 주박을 첨가하여 머핀을 만들어도 먹기에 좋게 평가됨을 알 수 있었다. 따라서 머핀을 제조할 때 주박을 첨가하여도 기호도가 높게 평가되어 바람직한 것으로 나타났고, 지방을 대신하여 주박을 첨가하여 머핀을 제조하여도 소비자의 기호에 부합하는 머핀의 개발이 가능함을 알 수 있었다.

Keywords

References

  1. AACC (1995). Approved Methods of the AACC 9th ed. Method 10-10A. American Association of Cereal Chemists St. Paul, Minnesota. USA.
  2. AOAC (2005). Official Method of Analysis of AOAC Intl. 18th ed. Method 959.08. Association of Official Analytical Communities, Gaithersburg, MD, USA.
  3. Ahn CS, Yuh CS (2004). Sensory evaluations of the muffins with mulberry leaf powder and their chemical characteristics. J East Asian Soc Dietary Life 14(6):576-581.
  4. An HR, Heo SJ, Lee KS (2010). Quality characteristics of muffins with xylitol. The Korean Journal of Culinary Research 16(3):307-316.
  5. Cho EJ, Kim MJ, Choi WS (2007). Quality properties of jeungpyun with added with prickly pear(Cheonnyuncho) powder. J East Asian Soc Dietary Life 17(6):903-910.
  6. Cho YH, Woo KJ, Hong SY (1994). The studies of Jeung-pyun preparation(In Standardization of Preparation). Korean J Soc Food Sci 10(4) :322-328.
  7. Choi MK (1995). Preparation of high-fiber bread with several sources of dietary fiber. Masters Degree Thesis, Kangnung National University. 28, 29, 41. Kangnung.
  8. Chung HJ (2006). Quality characteristics of low-fat muffins containing whey protein concentrate. Korean J Food Cookery Sci 2(6):890-897.
  9. Doerry W (1995). Baking Technology. Controled Baking. AIB Manhattan. pp. 208-209.
  10. Im JG, Kim SY, Ha TY (1998). Effect of sorghum flour addition on the quality characteristics of muffins. Korean J Food Sci Technol 30(5): 1158-1162.
  11. Hwang SO (2010). Preparation and characteristics of gluten free rice bread. Masters Degree Thesis, Chonnam National University. 3-4. Chonnam.
  12. Jeong SY, Jeong SH, Kim HJ, Kim MR (2002). Sensory characteristics of functional muffin prepared with ferulic acid and p-hydroxybenzoic acid. Korean J Soc Food Cookery Sci 18(5):121-126.
  13. Joo NM, Lee SM, Jeong HS, Park SH, Jung AR, Ryu SY, Lee JH, Jung HA (2008). The optimization of muffin with yam powder using response surface methodology. Korean J Food Culture 23(2):243-251.
  14. Joo SY, Kim HJ, Paik JE, Han YS (2006). Optimization of muffin with added spinach powder using response sur face methodology. Korean J Food Cookery Sci 22(1):45-55.
  15. Jung BJ (2002). Effects of spray dried Takju cake powder on the quality of white pan bread. Masters Degree Thesis, Department of Food Science and Technology, Hankyong National University. 2-3. Kyunggido.
  16. Jung HN, Kim HO, Shim HH, Jung HS, Choi OJ (2012). Quality characteristics of low-salt yacon jangachi using rice wine lees during storage. J Korean Soc Food Sci Nutr 41(3):383-389. https://doi.org/10.3746/jkfn.2012.41.3.383
  17. Jung HO, Lee JJ, Lee MY (2008). The characteristics of cookie and muffin made with soybean paste powder and sun-dried salt. Korean J Food Preserv 15(4):505-511.
  18. Jung JY, Kim SA, Chung HJ (2005). Quality characteristics of low-fat muffin containing corn bran fiber. J Koran Soc Food Sci Nutr 34(5):694-699. https://doi.org/10.3746/jkfn.2005.34.5.694
  19. Jung YJ, Seo HS, Myung J, Shin JM, Lee EJ, Hwang IK (2007). Physicochemical and sensory characteristics of rice cookies based on Goami 2 with sesames(white and black) and perilla seeds. Korean J Food Cookery Sci 23(6):785-792.
  20. Ki MR, Kim RY, Chun SS (2007). Development of rice muffin with chlorella using response surface methodology. J East Asian Soc Dietary Life 17(1):51-57.
  21. Kim HA, Lee KH (2011). The quality characteristics of muffins made with various cereal powders in dietary fiber. J East Asian Soc Dietary Life 21(6):888-896.
  22. Kim JH, Lee YT (2004). Effects of barley bran on the quality of sugar-snap cookie and muffin. J Koran Soc Food Sci Nutr 33(8):1367-1372. https://doi.org/10.3746/jkfn.2004.33.8.1367
  23. Kim SM, Cho WK (2006). Effects of Takju(Korean turbid rice wine) Lees on the serum glucose levels in streptozotocin induced diabetic rats. Korean J Food culture 21(6):638-643.
  24. Kim SM, Yoon CH, Cho WK (2007). Quality characteristics of noodle added with Takju(Korean turbid rice wine) Lees. Korean J Food Cultre 22(3):359-364.
  25. Kim YS, Choi HS, Woo IA, Song TH (2004). The effect on the sensory and mechanical characteristics of functional muffin using Glyrrhizae radix extract. Korean J Food Cookery Sci 20(1):205-210.
  26. Lee EH (2003). Quality characteristics of muffin with sugaring ume puree. Masters Degree thesis, Sunchun University. 2. Jeonnam.
  27. Lee HY, Jeong SJ, Heo MY, Kim KS, Kang (2002). Quality charactristics of cookies prepared with varied levels of shredded garics. Korean J Food Sci Technol 34(4):637-641.
  28. Lee JP (2008). Qualitative characteristics of brown sauce with added Ju-bak and chicken meat parts marinated in Ju-bak. Doctors Degree Thesis, Department of Culinary & Food Service Management, Sejong University. 75. Seoul.
  29. Lee MS (2010). Dietary fiber from lees of unpolished rice : clinical effect on the obese. Masters Degree Thesis, Department of Medical Sciences, Ajou University. 2-4. Incheon.
  30. Lee SM, Joo NM (2007). The optimization of muffin with the additon dried sweet pumpkin powder. J Korean Dietetic Association 13(4): 368-378.
  31. Lee YJ (2008). Quality characteristics of dukeum (pan-fired) ramie leaves powder added muffin. Masters Degree Thesis, Chungbuk University. 22. Chungbuk.
  32. Park BH (2007). The properties of muffin with sea tangle paste (Laminaria japonica). Masters Degree Thesis, Sunchon University. 33. Jeonnam.
  33. Park SH, Lim SL (2007). Quality characteristics of muffin added red yeast rice flour. Korean J Food Sci Technol 39(3):272-275.
  34. Ryu SY, Jung HS, Park SH, Shin JH, Jung HA, Joo NM (2008). Optimization of muffins containing dried leek powder using response surface methodology. J Korean Dietetic Association 14(2):105-113.
  35. Shin IY, Kim HI, Kim CS, Whang K (1999a). Characteristics of sugar cookies with replacement of sucrose with sugar alcohol(I) organoleptic characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr 28(4):850-857.
  36. Shin IY, Kim HI, Kim CS, Whang K (1999b). Characteristics of sugar cookies with replacement of sucrose with sugar alcohol(II) textural characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr 28(5):1044-1050.
  37. Shon SK, Rho YH, Kim Hj, BAE SM (1990). Takju brewing of uncooked rice starch using Rhizopus Koji. Kor J Appl Microbiol Biotech 18(5):506-510.
  38. Won JH, Son JA, Youn AR, Kim Hj, Kim GW, Noh BS (2006). Quality characteristics of pork with addition of Jubak(Sulchigegie). Korean J Food Culture 21(5):565-570.