|
KMID : 0665420200350010117
|
|
Korean Journal of Food Culture
2020 Volume.35 No. 1 p.117 ~ p.125
|
|
|
Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder
|
|
Kang Nam-E
Xiu Bao Wu
Kim Eun-Kyung
Kim Hae-Young
|
|
|
Abstract
|
|
|
|
The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. wereinvestigated. Sensory properties of the samples were examined, and the correlation between the physicochemical,antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH rangefor the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higherthan the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savoryaroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showedsimilar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powderwas developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could bea highly valued product in the increasingly competitive muffin food industry
|
|
|
KEYWORD
|
|
|
Curcuma longa L, muffin, fermentation, antioxidant, sensory
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|