韓國食生活文化學會誌 제35권 제1호 (p.117-125)

발효강황 첨가 머핀의 항산화적·감각적 품질 특성

Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder
키워드 :
Curcuma longa L,muffin,fermentation,antioxidant,sensory

목차

Abstract
I. 서 론
II. 연구 내용 및 방법
   1. 머핀 제조
   2. 반죽의 비중, 머핀의 높이, 중량, 비용적 및 굽기 손실률
   3. 수분, 회분, 색도 및 pH
   4. 기계적 품질특성
   5. 항산화 활성
   6. 감각적 특성강도 및 기호도 검사
III. 결과 및 고찰
   1. 반죽의 비중, 머핀의 높이, 중량, 비용적 및 굽기 손실률
   2. 머핀의 수분, 회분, 색도 및 pH
   3. 머핀의 기계적 특성
   4. 머핀의 항산화 활성
   5. 감각적 특성강도 및 기호도 검사
   6. 관련 변수의 전반적인 기호도에 미치는 요인
IV. 요약 및 결론
References

초록

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.