메밀가루를 첨가한 머핀의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 23; no. 4; pp. 430 - 436
• Main Authors: 배종호(Jong-Ho Bae), 정인창(In-Chang Jung)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2013
• Subjects: 생활과학; buckwheat powder; Muffin; sensory evaluation; textural characteristics
• ISSN: 1225-6781; 2288-8802

Muffins are prepared with different amounts of buckwheat powder (0~50%), and their quality characteristics are being investigated. The specific gravity is not affected by the addition of buckwheat powder (10~30%). The lightness (L value) and yellowness (b value) of muffins are decreased with increasing buckwheat amounts, whereas redness (a value) increased. No significant differences are being observed between muffins added with buckwheat (0~50%) for volume, weight, height, baking loss rate and specific volume. For textural characteristics, the cohesiveness, springiness and gumminess of muffins showed no significant differences between the groups, whereas hardness was decreased. In the sensory evaluation, score of color is decreased with increasing buckwheat amounts, whereas grain, flavor, taste, texture and overall acceptances are insignificant between groups. Upon the results of this study, it is assumed that the developments of food products when using buckwheat are prospective in response to health-oriented consumers.