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KMID : 1024420140180030177
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Food Engineering Progress
2014 Volume.18 No. 3 p.177 ~ p.185
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Physicochemical and Sensory Properties of Muffins with Added Powdered Tangerine Peel
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Oh Seung-Woo
Chung Kang-Hyun
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Abstract
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This study was done to evaluate the physicochemical and sensory properties of muffins with the addition of powdered tangerine peel (PTP). The pH of both the raw muffin dough and the baked muffins with the PTP decreased as the amount of PTP increased. The volume of the muffins was reduced with increased of amounts of PTP. The baking loss rate of muffins was demonstrated to be 11.13% in the control with 10% and 15% in the PTP added muffin, respectively. The texture of the muffins became more compact with increased amounts of PTP observed in a CreambScan analysis, while the crust thickness of the muffins was reduced from 0.14 cm to 0.05 cm. Furthermore, the void shape inside the muffins did not display a significant difference by the addition of PTP. The a and b values of muffin color were elevated with increases of PTP, while the L value was reduced. The textural properties of the muffins were changed by the increase of PTP. In sensory intensity tests, the inner color of the muffins changed significantly among treatments, whereas the size and uniformity of the void did not change compared with those of the control. However, the hardness and moistness of the muffins in the sensory preference test showed an erratic trend between the control and treated batches. The sensory scores of sour and tangerine flavors showed significant differences among treatments with increased PTP. The best sensory scores from the muffins were obtained at TP5 in the preference test and TP10 in texture, flavor and taste.
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KEYWORD
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Powdered Tangerine Peel, texture-modifying effect, sensory properties
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