Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Muffins Containing Wheat Sprout Powder

밀싹 분말 첨가 머핀의 품질 특성

  • Park, La-Young (Department of Food Science and Technology, Catholic University of Daegu)
  • 박나영 (대구가톨릭대학교 식품공학과)
  • Received : 2015.01.26
  • Accepted : 2015.03.19
  • Published : 2015.05.31
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Abstract

This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).

본 실험은 풍부한 영양성분과 다양한 약리학적 기능을 가진 밀싹을 기능성 소재로 활용하기 위해 밀싹 분말을 밀가루 대체 첨가물로 사용하여 제조한 머핀의 품질 특성과 항산화 활성을 조사하였다. 머핀의 무게는 63.37~63.86 g의 범위로 밀싹 분말 첨가량 차이에 따른 무게 변화의 유의적 차이는 없었다. WSP-1과 WSP-3의 부피는 대조구에 비해서 다소 증가하였으며, 용적비도 부피의 증가와 유사한 경향을 나타내었으나 시료별 유의적인 차이는 나타나지 않았다(P<0.05). 머핀의 높이는 WSP-7이 가장 낮았고 WSP-3이 가장 높았으나 실제로 밀싹 분말 첨가량이 증가함에 따른 가시적인 부피 및 높이의 변화는 관찰되지 않았다. 밀싹 분말 첨가구가 대조구에 비해 낮은 pH를 나타내었고 머핀의 수분 함량은 대조구가 28.48%로 가장 낮았으며, 밀싹 분말 첨가량이 증가할수록 다소 증가하는 경향을 나타내었다. 밀싹 분말 첨가량이 증가할수록 L값과 a값은 감소하였고 b값은 증가하였다. 머핀의 경도는 대조구가 가장 낮았고 밀싹 분말 첨가량이 증가할수록 경도는 증가하였으나 첨가량에 따른 유의적 차이는 없었다(P<0.05). 대조구의 총 폴리페놀 함량은 $9.52{\mu}g/mL$를 나타내었으며 WSP-1은 $18.09{\mu}g/mL$를 나타내어 대조구에 비해 약 2배 정도 높았다. 머핀의 DPPH 라디칼 소거능도 대조구가 11.02%, WSP-1이 20.44%로 대조구에 비해 약 2배 정도 증가하여 밀싹 분말 첨가량이 증가함에 따라 머핀의 총 폴리페놀 함량과 DPPH 라디칼 소거능은 증가하였다. 밀싹 분말을 첨가한 머핀의 관능검사 결과 외관, 색 및 풍미에 대한 기호도는 밀싹 분말 첨가 머핀이 대조구에 비해 높았으며, 맛은 WSP-3이 3.40으로 가장 높았고 조직감은 WSP-7이 가장 낮았으나 처리구별 유의적 차이는 없었다. 종합적 기호도는 WSP-3이 3.54, WSP-5가 3.42로 시료들 중에서 우수한 평가를 받았다.

Keywords

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