바질 분말 첨가 머핀의 이화학적 품질 특성 및 기호도 검사

• Published in: 동아시아식생활학회지, 35(3) pp. 205 - 215
• Main Authors: 윤진아, 조은채, 김도희, 이원중, 신경옥
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.06.2025
• Subjects: 생활과학
• ISSN: 1225-6781; 2288-8802

This study was conducted to evaluate the quality and sensory properties of muffins prepared by adding basil (Ocimum basilicum L.) powder at ratios of 0%, 5%, 10%, 20%, and 40%. The weight of the muffin was the heaviest in the 40% O. basilicum L. powder group at 64.28±4.82 g, and the height was the highest in the 5% powder group at 51.2±0.84 mm. The volume of the muffin was the largest in the 10% addition group at 115.00±0.500 mL and the lowest in the 0% addition group at 106.67±5.59 mL. The pH of the muffins was the highest in the 0% addition group at 7.45±0.01 and the lowest in the 40% addition group at 6.65±0.01, showing a tendency to decrease as the amount of O. basilicum L. powder added increased. As the amount of O. basilicum L. powder added increased, the total phenol and total flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiszoline-6-dulfonic acid) (ABTS) radical scavenging activities of the O. basilicum L. powder muffins significantly increased. The brightness (L value) and yellowness (b value) of the muffins were the highest in the 0% addition group, and the redness (a value) was the highest in the 40% addition group at 0.68±0.11. In the sensory test, the group with 5% addition scored the highest in the taste evaluation. In summary, the results of this study suggest that the group with addition of 5% O. basilicum L. powder was superior in quality and sensory evaluation and is thus worth considering for product development. KCI Citation Count: 0