Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Muffin with Added Grape Powder

포도분말을 첨가한 머핀의 품질특성

  • Jeong, Hyun-Chul (Department of Hotel & Foodservice Culinary Arts, Youngdong University) ;
  • Jeon, Hyeon-Mo (Department of Hotel & Tourism Management, Dongguk University-Gyeongju)
  • 정현철 (영동대학교 호텔외식조리학과) ;
  • 전현모 (동국대학교 경주캠퍼스 호텔관광경영학부)
  • Received : 2016.07.04
  • Accepted : 2016.10.19
  • Published : 2016.10.31
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Abstract

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the 'L' and 'b' value of muffins decreased as grape powder content increased, whereas 'a' value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder.

Keywords

References

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