포도씨추출분말을 첨가한 기능성 머핀의 품질 특성에 관한 연구 Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape Seed Extract
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253574
pp.267-272
This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.