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KMID : 1011620080240040473
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.473 ~ p.479
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Quality Characteristics of Muffins with Different Fat and Methods
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정경임:Jung Kyong-Im
신은수:Shin Eun-Soo/김상애:Kim Sang-Ae
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Abstract
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The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between 63.25~64.50 g and were 5.77~6.42 cm in height. In a texture analyzer test, muffins prepared via the single-stage method with butter evidenced the highest hardness, gumminess, and chewiness values among the five kinds of muffin prepared in these experiments. The springiness value was highest in the muffin prepared via the foam method with grape seed oil. In the sensory evaluation, we detected no significant differences among the muffins in terms of flavor(4.76~5.24), taste(4.65~5.29), softness (4.65~5.41)，and overall acceptability (4.47~5.29). In the chemical composition analysis, moisture and crude protein contents were found to be higher in the control group(p<0.05) than in the muffin prepared via the foam method with grape seed oil(p<0.01). We noted no significant differences among the muffins in terms of crude lipids or crude ash content.
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KEYWORD
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different mixing method, grape seed oil, butter, muffin
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