To develop quality-improved muffins, the influence of the partial replacement of wheat flour with lemon balm powder (LBP) on their quality characteristics was analyzed. Studies were carried out to examine the supplementation of different percentages of LBP (2%, 4%, 6%, and 8%) on the quality characteristics of LBP muffins. The incorporation of LBP significantly affected the physicochemical parameters of muffins. Such incorporation at different levels significantly decreased pH, moisture content, baking loss, hardness, and color parameters, including L*, a*, and b* values of muffins (p<0.05). No significant effect of LBP substitution was found in height changes (p>0.05). Finally, the consumer acceptance test indicated that the highest levels of LBP incorporation (i.e., 8%) had a considerably adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of LBP (4%) showed a good and satisfactory sensorial acceptance in general. Thus, LBP was successfully employed in muffins, improving quality and broadening its potential applications in other bakery products.

본 논문은 홍국의 첨가량을 2%, 4%, 6%, 8%, 10% 첨가한 머핀을 만들어 일반성분, 색도, pH, 중량 및 굽기 손실률, 부피 및 비용적, 상부 단면 직경 및 높이, 기계적 조직감, DPPH radical 소거능, ABTS radical 소거능, 총 페놀 함량, Monacolin-K 함량, 관능적 특성 등을 실험하였다. 색의 명도 값과 황색도 값은 대조군이 첨가군보다 낮은 값을 나타냈고, 적색도 값은 첨가군 에서 높은 값을 나타냈다. 홍국 머핀에서 pH는 홍국의 첨가량이 늘어날수록 낮아지는 pH값을 나타냈고, 굽기 손실률에서는 홍국 첨가량이 증가 할수록 조금씩 낮아지는 값을 나타냈다. 기계적 조직감은 홍국 첨가량에 따라 경도는 10%에서 부드럽게 나왔고, 부착력, 응집성, 점성 (Gumminess), 씹힘성에서는 2%의 값이 높게, 탄력성은 8%에서 높게 나타내었다. DPPH radical 소거능과 ABTS radical 소거능은 홍국 첨가량이 증가할수록 값이 높아지는 값을 나타내었고, 총 페놀(Total phenol content)함량은 홍국첨가량이 증가 할 수록 값이 높아지는 경향을 나타내었다. Monacolin-K 함량은 홍국 첨가량이 가장 많은 10%에서 가장 높은 값을 나타내었고, 관능검사는 맛, 감촉, 전반적인 기호도가 4%에서 좋게 평가되었고, 향미와 색에서 좋게 평가되었다. 이상의 결과에 의하면 홍국 첨가가 제과 제빵 재료로 이용 가능할 뿐만 아니라 항암, 혈압강하, cholesterol 억제 등에 영향을 미치기에 4% 홍국 첨가군이 일반머핀보다 관능적으로 좋게 평가되었기에 기능성을 가진 머핀제조가 가능할 것으로 사료된다.

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the ‘L’ and ‘b’ value of muffins decreased as grape powder content increased, whereas ‘a’ value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder

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.

The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 ㎎ TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 ㎎ TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 ㎎ TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

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.

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of rice bran. The results indicated no significant difference in the weight of muffins with different concentration of rice bran. The moisture content of the muffin decreased with longer storage time. The moisture content of the muffin to which 0, 3, 5, and 10% rice bran were 26.62, 29.07, 30.72, and 27.53%, respectively. The muffins' hardness was higher on storage day 1 than on the initial storage day. As for adhesiveness, there was no significant difference between storage time and rice bran concentration. The springiness decreased with increasing storage time. The sensory score showed that the muffin without rice bran had a higher color and flavor than the others while the muffins with rice bran had higher taste, moistness, chewiness, and overall acceptability scores than control(0%).

기능성 소재로서 약리적인 성질과 생리활성을 지닌 하수오를 첨가한 머핀에 건강과 웰빙을 접목하여 설탕 대체 올리고당 종류를 달리한 머핀의 품질특성을 살펴본 결과 무게는 프락토 올리고당 첨가 하수오 머핀이 가장 높게 나타났으며 부피와 비체적은 설탕 첨가 하수오 머핀에 비해 올리고당 첨가 하수오 머핀군이 낮게 나타났다. pH는 설탕첨가 하수오 머핀에 비해 올리고당 첨가 하수오 머핀이 낮게 나타났으며 수분함량은 높게 나타났다. 색도인 값은 설탕첨가 하수

본 연구는 "천일염을 이용한 염장가공품의 개발"에 관한 연구의 일부로서 천일염의 우수성을 세계에 알리며 천일염을 이용한 응용요리의 개발과 국제화 방안을 목적으로 제과류에 천일염으로 만든 된장분말을 첨가하고자 쿠키와 머핀제품을 제조하였으며 천일염 된장분말을 첨가하여 제조한 쿠키와 머핀의 색도와 텍스쳐를 측정하고 관능검사를 실시하여 최적의 된장분말 첨가량을 알아내어 기능성 쿠키와 머핀의 최적배합비를 확립하고자 하였다. 쿠키와 머핀에 천일염 된장분말