|
KMID : 1011620120280040473
|
|
Korean Journal of Food and Cookey Science
2012 Volume.28 No. 4 p.473 ~ p.478
|
|
|
Quality Characteristics of Muffins Added with Whole Waxy Sorghum Flour
|
|
배효제:Bae Hyo-Je
류복미:Ryu Bog-Mi/우관식:Woo Koan-Sik/서명철:Seo Myung-Chul/김창순:Kim Chang-Soon
|
|
|
Abstract
|
|
|
|
This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.
|
|
|
KEYWORD
|
|
|
whole waxy sorghum flour, muffin, physicochemical property, preference test
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|