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.

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

• 김효선(세종대학교 조리외식경영학과) | Hyo Sun Kim
• 유승석(세종대학교 조리외식경영학과) | Seung-Seok Yoo Corresponding author