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KMID : 0665220150280050794
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 5 p.794 ~ p.801
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Quality Characteristics and Antioxidant Activity of Muffins containing Lemongrass Powder
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Lee Jeong-Wha
Kim Gyeong-Ji
Rho Kyu-A
Chung Kang-Hyun
Yoon Jin-A
An Jeung-Hee
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Abstract
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This study investigated the quality characteristics and antioxidant effect of muffins that were prepared with the following lemongrass-powder concentrations: 0%, 1%, 3%, 6%, and 9%. The lemongrass-powder concentrations were added to the flour during the basic-formulation process, whereby the heights and volumes decreased significantly when the amount of lemongrass powder was increased. As a result of measuring the colors, the lightness and yellowness of the muffins decreased, whereas the redness increased with the increases of the lemongrass-powder concentrations. When the textures of the lemongrass muffins were measured, the chewiness and adhesiveness decreased with the increases of the lemongrass-powder concentrations. When the sensual qualities of the muffins were measured, the colors, flavors, tastes, textures, and overall quality of all of the samples show that the 3% lemongrass-powder concentration revealed the highest sensual-quality indexes. Further, the DPPH and ABTS radical-scavenging activities increased according to the concentration of lemongrass powder, whereby the former increased significantly when the amount of lemongrass powder was increased.
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KEYWORD
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lemongrass, muffin, quality characteristics, antioxidant effect
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