히카마 분말을 첨가한 머핀의 품질특성
Quality Characteristics of Muffin with Jicama Powder of Different Ratios
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
This study investigated jicama powder substituted for flour in muffin recipes with the amounts of 0, 5, 10, 15 and 20%. Jicama powder consisted of 6.05% of moisture content, 9.31% of crude protein, 0.86% of crude fat, 5.94% of crude ash. Moisture, Brix and pH have decreased as the jicama powder content increased. Specific loaf volume have decreased as the jicama powder content increased, Baking loss have increased. The chromaticity measurement result showed that the ‘L’, and ‘b’ have decreased as the jicama powder content increased, ‘a’ have increased. The texture measurement result showed that the hardness, cohesiveness, Gumminess and chewiness of have increased as the content increased, Springiness have decreased. Overall acceptance a high overall acceptability for the muffin with 10% jicama powder.
Abstract
This study investigated jicama powder substituted for flour in muffin recipes with the amounts of 0, 5, 10, 15 and 20%. Jicama powder consisted of 6.05% of moisture content, 9.31% of crude protein, 0.86% of crude fat, 5.94% of crude ash. Moisture, Brix and pH have decreased as the jicama powder content increased. Specific loaf volume have decreased as the jicama powder content increased, Baking loss have increased. The chromaticity measurement result showed that the ‘L’, and ‘b’ have decreased as the jicama powder content increased, ‘a’ have increased. The texture measurement result showed that the hardness, cohesiveness, Gumminess and chewiness of have increased as the content increased, Springiness have decreased. Overall acceptance a high overall acceptability for the muffin with 10% jicama powder.