Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Muffins added with Amaranth Leaf Powder

아마란스잎 분말을 첨가한 머핀의 품질특성

  • Received : 2016.03.12
  • Accepted : 2016.06.12
  • Published : 2016.06.30
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Abstract

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% amaranth leaf powder. The specific gravity of muffins prepared by adding amaranth leaf powder was higher than that of the control group. The pH of batter and muffins were decreased with the addition of amaranth leaf powder. The height, weight, volume, and specific loaf volume of muffins were decreased, while the baking loss rate of muffins was increased by the addition of amaranth leaf powder. The moisture content of the samples with amaranth leaf powder was lower than that of the control group. DPPH radical scavenging activity of the control group was 16.23%, whereas the samples with amaranth leaf powder ranged from 23.06~33.63%. In crumb color, the L and a value were decreased, although b value was increased significantly by the addition of amaranth leaves powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of muffins were significantly decreased by the addition of amaranth leaf powder. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 6% of amaranth leaf powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the amaranth leaf powder appears proper to make muffins.

본 연구에서는 아마란스잎 분말을 0, 3, 6, 9, 12% 첨가하여 머핀을 제조하고, 그 품질특성을 조사하였다. 아마란스잎 분말 첨가 머핀의 비중은 대조군보다 아마란스잎 분말 첨가군이 더 높았으며(p<0.001), 반죽과 머핀의 pH는 아마란스잎 분말을 첨가할수록 감소하였다(p<0.001). 아마란스잎 분말을 첨가할수록 머핀의 높이, 중량, 부피 및 비용적은 감소하고, 굽기 손실율은 증가하였다. 머핀의 수분함량은 대조군보다 아마란스잎 분말 첨가군이 더 낮게 나타났다(p<0.001). DPPH radical 소거능은 대조군이 16.23%였으며, 아마란스잎 분말 첨가군은 23.06~33.63%로 나타났고, 아마란스잎 분말 첨가량이 증가할수록 높았다(p<0.001). 색도측정에서 아마란스잎 분말을 첨가할수록 머핀 crust의 L, a와 b값은 감소하였고, crumb의 L값과 a값은 감소하고, b값은 증가하는 경향을 보였다. Texture 측정에서 경도, 탄력성, 응집성, 씹힘성과 부서짐성 모두 대조군이 높게 나타났으며, 아마란스잎 분말을 첨가할수록 감소하였다(p<0.001). 관능검사 결과, 삼킨 후의 느낌, 외관, 향, 질감, 맛과 전반적인 기호도 모두에서 아마란스잎 분말 3% 첨가군과 6% 첨가군이 대조군보다 유의적으로 차이가 없었다. 이상의 결과 머핀 제조 시 아마란스잎 분말을 6% 수준까지 첨가하는 것이 적절할 것으로 사료된다.

Keywords

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