|
KMID : 0665420160310050498
|
|
Korean Journal of Food Culture
2016 Volume.31 No. 5 p.498 ~ p.505
|
|
|
Quality Characteristics of Muffin with Added Grape Powder
|
|
Jeong Hyun-Chul
Jeon Hyeon-Mo
|
|
|
Abstract
|
|
|
|
This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the 'L' and 'b' value of muffins decreased as grape powder content increased, whereas 'a' value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder.
|
|
|
KEYWORD
|
|
|
grape powder, muffin, texture, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|