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KMID : 0380620070390030272
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 3 p.272 ~ p.275
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Engineering/Processing/Sensory Evaluation : Quality Characteristics of Muffin Added Red Yeast Rice Flour
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Park Sung-Hee
Lim Seong-Il
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Abstract
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Red yeast rice flour, which is a natural functional material, was used in muffin production at different concentrations ranging from 0 to 10%. The initial pasting temperature was not affected by the addition of red yeast rice flour, whereas peak viscosity and final viscosity decreased with increasing concentrations. The lightness value of the muffins decreased, however, the redness value increased with increasing amounts of red yeast rice flour. The bulk of the muffins was generally reduced by the addition of red yeast rice flour. At the 10% concentration, hardness and viscosity were similar to the control, and there were no changes in springiness or cohesiveness. For the sensory evaluation, parameters such as appearance, color, texture, taste, and overall acceptability increased significantly from the control at the 3% concentration of red yeast rice flour, but flavor decreased with increasing amounts of red yeast rice flour. Based on these results and the sensory evaluation specifically, the optimal amount of red yeast rice flour added to the muffins was the 3% concentration.
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KEYWORD
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red yeast rice, muffin, quality properties
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