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.

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

• 강남이(을지대학교 식품영양학과) | Name Kang (Department of Food and Nutrition, Eulji University)
• 오수보(ZaoZhuang University) | Xiu Bao Wu (Department of Food Science and Pharmaceutical Engineering, ZaoZhuang University)
• 김은경(한국식생활교육연구원) | Eunkyung Kim (Korea Dietary Education Research Institute)
• 김혜영B(용인대학교 식품영양학과) | Haeyoung Kim (Department of Food Science and Nutrition, Yongin University) Corresponding author