아사이베리 분말을 첨가한 머핀의 품질특성 및 레시피 최적화 연구

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 韓國食生活文化學會誌 / 31권 / 3호
· 저자명 : 김효선, 유승석

목차

I. 서 론
II. 연구 내용 및 방법
1. 실험 재료
2. 머핀 제조
3. 실험 방법
4. 통계처리
III. 결과 및 고찰
1. 머핀의 중량, 높이, 부피, 비용적 및 굽기 손실률
2. 머핀의 수용성 고형분, pH, 수분함량
3. 기계적 조직감
4. 총 폴리페놀 함량 및 DPPH Radical 소거능
5. 색도
6. 기호도 조사
IV. 요약 및 결론
References

영어초록

In this study Muffins adding each 0, 1, 3, 5 7% of Acai Berry powder, which has very high anti-oxidant constituent, have been made, and its quality characteristics have been surveyed. From the volume and specific volume measurement, it has been decreased for MA1, 1% of Acai Berry powder added muffin, but the tendency thereafter has shown increasing (p<0.001). From texture characteristics gumminess and chewiness of MA0, reference group, was the highest by 885.86 g/ cm and 6645.71 g, and has shown decreasing tendency as per the adding rate of Acai Berry powder increased (0.001). The electronics scavenging activity of MA7, 7% added muffin, was the highest by 68.91%, and the ascending order was MA1 < Reference Group < MA3 < MA5 < MA7. From the preference test of Acai Berry powder added muffin, MA3, 3% added muffin, was the most preferable one from color, taste as well as total preference. As the added volume of Acai Berry powder is 5% or more, the typical taste and flavor of Acai Berry gives influence to the taste and flavor of muffin, so the preference level has been decreased. Thus the added volume of Acai Berry powder 5% or more is not recommendable.

참고자료

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