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.

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.

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

Muffin was developed using blueberry powder and the shelf life of the muffin packaged in modified atmosphere was determined. Blueberry was freeze-dried and milled to prepare powder. As the concentration of blueberry powder increased from 0 to 15% (w/w), hardness and gumminess also increased (p<0.05). The Hunter L and b values of the crust and crumb of muffin decreased as the concentration increased, while their Hunter a values increased. Blueberry powder concentrations of 10 and 15% resulted in high preference in taste, texture, and overall acceptability. Blueberry muffin containing powder at 10% was packaged in modified atmosphere (MA). The optimum gas for modified atmosphere packaging (MAP) of the muffin was the mixture of carbon dioxide (CO2) and nitrogen (N2) (7:3), which improved microbial stability without altering muffin hardness. The shelf life of modified atmosphere packaged blueberry muffin was determined using the accelerated life test. The shelf life values for MA packaged blueberry muffin stored at 25 and 35°C were predicted as 21 and 5 d, respectively. Further, the Q10 values for 25- 35°C and 35-45°C were determined as 4.2 and 2.9, respectively. The MAP can preserve blueberry muffin for 3 weeks at 25°C, without the external addition of preservatives.

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.

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

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.

The purpose of this study was to bake sweet rice muffins with oak mushroom (Lentinus edodes) powder. The process included substituting sweet rice flour for cake flour and adding oak mushroom powder. This study determined the optimal mixing conditions of oak mushroom muffins by adjusting the amounts of oak mushroom powder, whole eggs, and soybean oil. The mixing conditions for the oak mushroom muffins included 3 categories: oak mushroom powder (X1), whole eggs (X2), and soybean oil (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). Oak mushroom muffin formulation was optimized using rheology. Yellowness (p〈0.001) and redness (p〈0.05) displayed a linear model pattern, whereas lightness (p〈0.05) was represented by a quadratic model. Among the sensory properties, variables that appeared to show significant values such as appearance (p〈0.5), texture (p〈0.5), and overall quality (p〈0.5) were used to identify optimums. The result of mechanical properties showed significant values in gumminess (p〈0.5) and chewiness (p〈0.5). The numerical and graphical methods used in this study determined that the optimum formulation for oak mushroom powder sweet rice muffins was 8.75 g of oak mushroom powder, 235.95 g of whole eggs, and 19.93 g of soybean oil.

This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partial surrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as well as the digestion of protein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimal mixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the yam muffins included 3 categories: yam powder (X1), sugar (X2), and butter (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). The effects of the three variable additions on muffin quality were examined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness, gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealed significant findings for gumminess, color, appearance, flavor, softness (p〈0.05), redness, and overall quality (p〈0.01). Consequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar, and 80.55 g of butter.

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.

본 연구에서는 아로니아 분말을 밀가루에 대하여 0%, 5%, 10%, 15%로 대체하여 머핀을 제조하고 품질 특성 및 항산화능을 조사하였다. 머핀의 일반성분 분석 결과 수분 함량은 대조군보다 첨가군에서 높게 나타났고, 조단백질, 조지방 및 회분 함량은 시료 간에 유의적인 차이가 없었다. 머핀의 비체적은 15% 첨가군이 유의적으로 낮게 나타났다. 머핀의 명도와 황색도는 아로니아 분말 첨가량이 증가함에 따라 감소한 반면, 적색도는 증가하였다. 조직감 측정결과, 경도는 대조군과 5% 첨가군이 낮게 나타났고, 아로니아 분말 첨가량이 증가할수록 증가하였다. 관능검사 결과, 머핀의 외관은 대조군이 가장 높은 점수로 평가되었고, 냄새는 대조군과 5%, 10% 첨가군 간에 차이가 없었으나 15% 첨가군이 가장 낮은 점수로 평가되었다. 맛과 조직감은 대조군과 첨가군 간에 유의적인 차이가 없었다. 전반적인 기호도는 대조군과 5%, 10% 첨가군 간에 유의적인 차이가 없었으나 15% 첨가군이 가장 낮은 점수로 평가되었다. 머핀의 총 폴리페놀 함량 및 총 플라보노이드 함량은 아로니아 분말 첨가량이 증가할수록 증가하는 경향을 보였고 DPPH radical 소거능, 금속 킬레이트 효과 및 환원력도 대조군보다 아로니아 분말 첨가군에서 높게 나타났으며, 아로니아 분말 첨가량이 증가할수록 대체로 증가하는 경향을 보였다. 머핀의 총 폴리페놀 함량, 총 플라보노이드 함량과 항산화능 간의 상관관계를 조사한 결과 매우 높은 양(+)의 상관성이 있음을 보여주었다. 이상의 결과를 종합하여 볼 때, 아로니아 분말을 10%까지 첨가하여 머핀을 제조한다면 대조군과 비교하여 관능적인 면에서는 차이가 없고 기능적인 면에서는 항산화활성이 향상되어 기능성 식품으로서의 가능성이 있다고 하겠다.

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%).

본 연구에서는 다양한 기능성이 인정되어 있는 적포도주의 첨가량을 달리하여 머핀을 제조하였고 첨가량에 따른 머핀의 관능적 특성 및 제조 특성을 조사하였다. 반죽의 비중은 적포도주 첨가량이 증가할수록 감소하는 경향을 나타내었다. Crumb의 색도에서 L값은 대조구에 비해 적포도주 첨가량이 증가함에 따라서 유의적으로 낮은 값을 나타내었으며 a값은 유의적으로 증가하였고 b값은 적포도주 첨가구 모두에서 감소하였으나 첨가구간의 유의적인 차이는 없었다. 머핀

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