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KMID : 0665420040190030267
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Korean Journal of Food Culture
2004 Volume.19 No. 3 p.267 ~ p.272
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Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape Seed Extract
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Joo Shin-Youn
Choi Min-Hee
Chung Hai-Jung
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Abstract
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This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.
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KEYWORD
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grape seed extract, muffin, quality, texture, sensory
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FullTexts / Linksout information
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Listed journal information
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