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KMID : 0525720170220040228
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Journal of Chitin and Chitosan
2017 Volume.22 No. 4 p.228 ~ p.234
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Quality Characteristics of Black Currant Muffins added with Chitosan
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Park Geum-Soon
An Sang-Hee
Kim Ji-Young
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Abstract
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The purpose of this study was to investigate the quality characteristics and antioxidant activity of black currant muffins prepared with various concentrations of chitosan(0, 0.05, 0.10, 0.15, 0.30%). The the weight of the groups with chitosan was higher than that of the control group, but the height, volume, and specific volume of the groups with chitosan were lower than those of the control group. The pH decreased significantly with the addition of chitosan. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chitosan. Examination of the textural properties revealed the hardness, chewiness, and brittleness of groups with chitosan increased significantly with the addition of chitosan. Antioxidant activities of muffins increased as the amount of chitosan increased. In terms of after swallowing, texture, taste, and overall preference, the sensory evaluation scores of groups containing 0.15% and 0.10% of chitosan were higher compared to the control group. Based on the above results, black currant muffin with 0.15% of the chitosan is considered most appropriate because it increases both sensory evaluations and antioxidant activities.
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KEYWORD
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Chitosan, Muffin, Black currant, Quality characteristics, Antioxidant activities
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