도라지 분말을 첨가한 머핀의 품질특성
Qualitative characteristics of Muffins prepared with Platycodom grandiflours powder
2
조회
0
다운로드
9
인용
0
참고문헌
키워드
초록
This study evaluated the influence of Platycodom grandiflours(PG) powder addition on quality attributes of muffins. The muffin was made with various PG powder concentration (1%, 3%, 5% and 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 PG powder increased, the mechanical characteristics of the muffin,such as hardness increased, but gumminess and chewiness decreased. The L value and a value of muffin increased as the concentration of PG powder increase, whereas the b value deceased. According to the sensory evaluation of muffin, the scores of color, flavor,and texture were raised by the addition of PG powder. Based on the results and the sensory evaluation specifically, the optimal amount of PG powder to muffins was the 5%concentration.
Abstract
This study evaluated the influence of Platycodom grandiflours(PG) powder addition on quality attributes of muffins. The muffin was made with various PG powder concentration (1%, 3%, 5% and 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 PG powder increased, the mechanical characteristics of the muffin,such as hardness increased, but gumminess and chewiness decreased. The L value and a value of muffin increased as the concentration of PG powder increase, whereas the b value deceased. According to the sensory evaluation of muffin, the scores of color, flavor,and texture were raised by the addition of PG powder. Based on the results and the sensory evaluation specifically, the optimal amount of PG powder to muffins was the 5%concentration.
참고문헌 (29)
- 김태정, "한국의 자원식물 III", pp.318~ (1996), 서울대학교 출판부
- 김태정, "빛깔 있는 책들 약용식물", pp.70~ (1993), 대원사
- AACC, "Approved methods the AACC. 8th ed. American Association of Cereal Chemists" (1983), St. Paul
- Ahn, CS, "Sensory evaluation of muffins with melberry leaf powder and their chemical characteristics", J East Asian Dietary Life, 14, pp.576~581 (2004)
- Blois, MS, "Antioxidant determination by the use of stable free radical", Nature, 26, pp.1198~1199 (1958)
- Han, S.H., "Effect of Korean Gu-Gi-Ja tea on plasma hormone in Cd-adminstered rats", J Korean Soc Food Sci Nutri, 30, pp.1272~1277 (2001)
- Hertog, M.G., "Dietary antioxidant flavonoids and risk of coronary heart disease", Lancet, 342, pp.1007~1011 (1993)
- Im, J.G., "Effect of sorghum flour addition on the quality characteristics of muffin", Korean J Food Sci Technol, 30, pp.1158~1162 (1998)
- Jonson, FCS, "Characteristics of muffins containing various levels of waxy rice flour", Cereal Chem, 67, pp.114~119 (1997)
- 주신윤, "반응표면 분석법을 이용한 시금치가루 첨가 머핀 제조의 최적화", 한국식품조리과학회지, 22(1), pp.45~55 (2006), 한국식품조리과학회
- Jung, H.O., "A study on the sensory and texture characteristics of bread with roasted soybean powder", Korean J Soc Food Sci, 26, pp.266~271 (1997)
- Kim, H.K., "Antioxidative activity and physiological activity of some Korean medical plants", Korean J Food Sci Technol, 17, pp.80~85 (1995)
- 김경희, "버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말 첨가 머핀의 품질특성", 한국식품영양과학회지, 38(6), pp.750~756 (2009), 한국식품영양과학회
- Kim, N.J, "Pharmacological effects of Lycium chinesis", Kor J Pharmacogn, 25, pp.264~271 (1994)
- Lee, B.C., "Variation of chemical properties in collected boxthom varieties", Korean J Breed, 30, pp.267~272 (1998)
- Lee, B.Y., "Physicochemical properties of Boxthorn(Lycii fructus) hot water extracts by roasting conditions", Korean J Food Sci Technol, 27, pp.768~772 (1995)
- Lee, M.Y., "Quantitative analysis of total amino acids and free sugars in Lycii frutus", J Korean Soc Food Sci Nutri, 15, pp.249~252 (1986)
- 이선미, "단호박 가루를 첨가한 머핀제조 조건의 최적화", 대한영양사협회 학술지, 13(4), pp.368~378 (2007), 대한영양사협회
- Lee, S.R., "Studies on the quality of Boxthron in Korea(Lycium chinese Miller)", Korean Society of Crop Science, 28, pp.267~271 (1983)
- Oh, S.L., "Composition of free amino acids, non-volatile organic acids K. S. chinensis B. and A. sessiliflorum S", Korean J Food Sci Technol, 22, pp.76~81 (1990)
- 임성일, "홍국분말을 첨가한 머핀의 품질 특성", 한국식품과학회지, 39(3), pp.272~275 (2007), 한국식품과학회
- 박윤자, "구기자 추출성분의 항발암 효과 및 비타민 C 첨가에 의한 상승효과", 한국식품영양과학회지, 31(1), pp.143~148 (2002), 한국식품영양과학회
- 유승연, "부추 분말 첨가 머핀의 제조 조건 최적화", 대한영양사협회 학술지, 14(2), pp.105~113 (2008), 대한영양사협회
- Saltan, WJ, "Factors Concerning Biscuits and Muffins", pp.191~207 (1983), The AVI Publishing Co. Inc
- 신지훈, "브로콜리 가루 첨가 머핀 제조 조건의 최적화", 한국식생활문화학회지, 23(5), pp.621~628 (2008), 한국식생활문화학회
- Yoon, C.G, "Effect of the ethanol extract Lycium chinese on the oxygen free radical and alcohol metabolizing enzyme activities in rats", J Korean Soc Food Sci Nutri, 29, pp.268~273 (2000)
- Yoon, C.G., "Hepatic oxygen free radical and alcohol metabolizing enzyme activities in rats fed diets supplements with Lycium chinese ethanol extract", J Korean Soc Food Sci Nutri, 30, pp.668~672 (2001)
- 조영제, "구기자(Lycii fructus) 추출물의 항산화와 항고혈압 효과", 한국식품영양과학회지, 34(9), pp.1308~1313 (2005), 한국식품영양과학회
- Young, J.C, "Medicinal plant culture", pp.244~253 (1988), Ohsung press Co