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동결건조 연근 분말을 첨가한 머핀의 품질특성

Qualitative characteristics of Muffins prepared with freeze dried lotus root powder

강창수|김동호
한국호텔리조트학회 (Korea Hotel & Resort Association)|2012.02|호텔리조트연구 (Journal of Hotel & Resort)|제11권 제1호|pp. 5-15|DOI http://dx.doi.org/

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키워드

sensory evaluationmuffinfreeze dried lotus root powder
주제분류관광학

초록

The purpose of this study was to evaluate the influence of freeze dried lotus root powder addition on quality attributes of muffins. The muffin was made with various freeze dried lotus root powder concentration(1%, 3%, 5%, 7%). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH(2,2-diphenyl-1-picryldrazyl) radical scavenging activity of freeze dried lotus root powder increased,the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. The L value and b value of muffin deceased as the concentration of freeze dried lotus root powder increase, whereas the a value increased. According to the sensory evaluation of muffin, the scores of color, flavor, and texture were raised by the addition of freeze dried lotus root powder. Based on the results and the sensory evaluation specifically, the optimal amount of freeze dried lotus root powder to muffins was the 5% concentration.

Abstract

The purpose of this study was to evaluate the influence of freeze dried lotus root powder addition on quality attributes of muffins. The muffin was made with various freeze dried lotus root powder concentration(1%, 3%, 5%, 7%). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH(2,2-diphenyl-1-picryldrazyl) radical scavenging activity of freeze dried lotus root powder increased,the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. The L value and b value of muffin deceased as the concentration of freeze dried lotus root powder increase, whereas the a value increased. According to the sensory evaluation of muffin, the scores of color, flavor, and texture were raised by the addition of freeze dried lotus root powder. Based on the results and the sensory evaluation specifically, the optimal amount of freeze dried lotus root powder to muffins was the 5% concentration.

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