Effect of Ecklonia cava Hot Water Extracts on Shelf-life and Quality of Muffin

The purpose of this study was to examine the qualities of muffins made with 0.1, 0.5, and 1% of Ecklonia cava hot water extracts (WEC). The muffins containing 0.1, 0.5, and 1% of WEC were acceptable by sensory evaluation such as color, flavor, taste, texture, and overall acceptability. The moisture...

Full description

Saved in:
Bibliographic Details
Published inHan'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 39; no. 11
Main Authors Jung, K.I., Silla University, Busan, Republic of Korea, Choi, Y.J., Silla University, Busan, Republic of Korea, Cho, E.K., Silla University, Busan, Republic of Korea
Format Journal Article
LanguageKorean
Published 01.11.2010
Subjects
CALIDAD
Ecklonia cava hot water extracts
muffin
PRESERVACION
PRESERVATION
QUALITE
QUALITY
Online AccessGet more information

Cover

More Information
Summary:The purpose of this study was to examine the qualities of muffins made with 0.1, 0.5, and 1% of Ecklonia cava hot water extracts (WEC). The muffins containing 0.1, 0.5, and 1% of WEC were acceptable by sensory evaluation such as color, flavor, taste, texture, and overall acceptability. The moisture contents of muffins made with WEC were not significantly different from muffins not containing WEC (control) during the early storage period (p less than 0.05), whereas after 3 days of storage, the moisture contents of muffins made with WEC were higher than that of control. The total microbial count in muffins made with 1% of WEC decreased as compared to that of control with an increase in storing time. The antioxidative activities, DPPH radical scavenging and superoxide dismutase-like activity of muffins increased with an increase in the concentrations of WEC. These results suggest that the addition of WEC to muffins has a good effect on improving the shelf-life and overall quality.
Bibliography:Q01
2011001206
ISSN:1226-3311