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KMID : 0665420160310030226
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Korean Journal of Food Culture
2016 Volume.31 No. 3 p.226 ~ p.234
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A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder
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Kim Hyo-Sun
Yoo Seung-Seok
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Abstract
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In this study Muffins adding each 0, 1, 3, 5 7% of Acai Berry powder, which has very high anti-oxidant constituent, have
been made, and its quality characteristics have been surveyed. From the volume and specific volume measurement, it has been decreased for MA1, 1% of Acai Berry powder added muffin, but the tendency thereafter has shown increasing
(p<0.001). From texture characteristics gumminess and chewiness of MA0, reference group, was the highest by 885.86 g/
cm and 6645.71 g, and has shown decreasing tendency as per the adding rate of Acai Berry powder increased (0.001). The electronics scavenging activity of MA7, 7% added muffin, was the highest by 68.91%, and the ascending order was
MA1 < Reference Group < MA3 < MA5 < MA7. From the preference test of Acai Berry powder added muffin, MA3, 3%
added muffin, was the most preferable one from color, taste as well as total preference. As the added volume of Acai Berry powder is 5% or more, the typical taste and flavor of Acai Berry gives influence to the taste and flavor of muffin, so the preference level has been decreased. Thus the added volume of Acai Berry powder 5% or more is not recommendable.
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KEYWORD
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Acai Berry powder, nutrient compounds, evaluating, muffins, anti-oxidant capacity Anthocyanin
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