Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

• Published in: Food science & nutrition Vol. 7; no. 5; pp. 1778 - 1785
• Main Authors: Heo, Yena, Kim, Min‐Joo, Lee, Jo‐Won, Moon, BoKyung
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.05.2019; John Wiley and Sons Inc
• Subjects: Acceptance; Bakeries; Baking; Cardiovascular disease; Chemical properties; Chinese cabbage; Dietary fiber; Ethanol; Flour; Kimchi; kimchi by‐product; muffin; Nutrition research; Organic chemistry; Original Research; quality characteristics; Sensory evaluation; Sensory perception; Sensory properties; Wheat; South Korea; kimchi by‐product; dietary fiber; quality characteristics; muffin; Chinese cabbage
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.1020

This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour. Though muffins are a favorite bakery product among consumers owing to their soft texture and good taste, they have high fat and low dietary fiber. Nowadays, demanding for the mass production of kimchi has been increasing owing to the expansion of the catering industry, and a large amount of by‐products is generated from kimchi factories. Because kimchi by‐product (KBP) contains various nutritional compounds, as well as dietary fiber, we tried to use it as a source of dietary fiber. In this study, we aimed to produce muffins using dietary fiber of Chinese cabbage outer‐leaf powder, which is a main KBP. Based on the results of this study, muffins with up to 2% dietary fiber from KBP had optimal sensory preferences and showed a possibility to produce functional muffins with increased dietary fiber.