Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder

아사이베리 분말을 첨가한 머핀의 품질특성 및 레시피 최적화 연구

  • Kim, Hyo Sun (Department of Culinary & Food Service Management, Sejong University) ;
  • Yoo, Seung-Seok (Department of Culinary & Food Service Management, Sejong University)
  • 김효선 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2016.06.01
  • Accepted : 2016.06.30
  • Published : 2016.06.30
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Abstract

In this study Muffins adding each 0, 1, 3, 5 7% of Acai Berry powder, which has very high anti-oxidant constituent, have been made, and its quality characteristics have been surveyed. From the volume and specific volume measurement, it has been decreased for MA1, 1% of Acai Berry powder added muffin, but the tendency thereafter has shown increasing (p<0.001). From texture characteristics gumminess and chewiness of MA0, reference group, was the highest by 885.86 g/ cm and 6645.71 g, and has shown decreasing tendency as per the adding rate of Acai Berry powder increased (0.001). The electronics scavenging activity of MA7, 7% added muffin, was the highest by 68.91%, and the ascending order was MA1 < Reference Group < MA3 < MA5 < MA7. From the preference test of Acai Berry powder added muffin, MA3, 3% added muffin, was the most preferable one from color, taste as well as total preference. As the added volume of Acai Berry powder is 5% or more, the typical taste and flavor of Acai Berry gives influence to the taste and flavor of muffin, so the preference level has been decreased. Thus the added volume of Acai Berry powder 5% or more is not recommendable.

Keywords

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