블루베리 분말을 함유한 블루베리 머핀 개발 및 가스치환포장된 블루베리 머핀의 유통기한 결정

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 20권 / 3호
· 저자명 : 이승조, 김명환, 한귀정, 민세철

목차

서 론
재료 및 방법
재료
조직감 측정
색도 측정
관능평가
MAP 조건 결정
가속화 저장 시험
유통기한의 예측
통계 분석
결과 및 고찰
제형 최적화
MAP 조건 결정
가속화 저장 실험
유통기한 결정
요 약
References

영어초록

Muffin was developed using blueberry powder and the shelf life of the muffin packaged in modified atmosphere was determined. Blueberry was freeze-dried and milled to prepare powder. As the concentration of blueberry powder increased from 0 to 15% (w/w), hardness and gumminess also increased (p<0.05). The Hunter L and b values of the crust and crumb of muffin decreased as the concentration increased, while their Hunter a values increased. Blueberry powder concentrations of 10 and 15% resulted in high preference in taste, texture, and overall acceptability. Blueberry muffin containing powder at 10% was packaged in modified atmosphere (MA). The optimum gas for modified atmosphere packaging (MAP) of the muffin was the mixture of carbon dioxide (CO2) and nitrogen (N2) (7:3), which improved microbial stability without altering muffin hardness. The shelf life of modified atmosphere packaged blueberry muffin was determined using the accelerated life test. The shelf life values for MA packaged blueberry muffin stored at 25 and 35°C were predicted as 21 and 5 d, respectively. Further, the Q10 values for 25- 35°C and 35-45°C were determined as 4.2 and 2.9, respectively. The MAP can preserve blueberry muffin for 3 weeks at 25°C, without the external addition of preservatives.

참고자료

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