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KMID : 0525720150200040237
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Journal of Chitin and Chitosan
2015 Volume.20 No. 4 p.237 ~ p.244
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Quality Characteristics of Muffins Added with Chitooligosaccharide
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Park Geum-Soon
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Abstract
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The purpose of this study was to investigate the quality characteristics of muffins prepared with chitooligosaccharide substituted at varying proportions (0%, 0.5%, 1%, 1.5%, and 2%) for wheat flour. The specific gravity of muffin batter of the control group was 0.922, and the groups with chitooligosaccharide ranged from 0.917~0.967. The height of the group with 0.5% chitooligosaccharide was the lowest. However, the weight of the group with 1.5% chitooligosaccharide was the highest. The volume and specific loaf volume of groups with 1% and 2% chitooligosaccharide were higher than the other groups. The bakingloss of the group with 1.5% chitooligosaccharide was lower than the control group. The moisture content of muffins increased, but pH decreased significantly with the addition of chitooligosaccharide. DPPH radical scavenging activity of muffins increased as the amount of chitooligosaccharide increased. The L value of Hunter``s color decreased, but the a and b value increased significantly with the addition of chitooligosaccharide. Examination of the textural properties revealed the hardness, chewiness, and brittleness of groups with chitooligosaccharide decreased significantly with the addition of chitooligosaccharide. Scanning electron microscopy examination revealed thick cell wall and rough stoma as the amount of chitooligosaccharide increased. In terms of appearance, flavor, taste, texture and overall preference, the sensory evaluation scores of groups containing 0.5% and 1% of chitooligosaccharide did not show significant differences or were higher compared to the control group. Based on the above results, using less than 1% of the chitooligosaccharide would be appropriate for use in muffins.
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KEYWORD
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Chitooligosaccharide, Muffin, Quality characteristics
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