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KMID : 1134820100390111672
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 11 p.1672 ~ p.1677
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Effect of Ecklonia cava Hot Water Extracts on Shelf-life and Quality of Muffin
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Jung Kyong-Im
Choi Young-Ju
Cho Eun-Kyung
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Abstract
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The purpose of this study was to examine the qualities of muffins made with 0.1, 0.5, and 1% of Ecklonia cava hot water extracts (WEC). The muffins containing 0.1, 0.5, and 1% of WEC were acceptable by sensory evaluation such as color, flavor, taste, texture, and overall acceptability. The moisture contents of muffins made with WEC were not significantly different from muffins not containing WEC (control) during the early storage period (p＜0.05), whereas after 3 days of storage, the moisture contents of muffins made with WEC were higher than that of control. The total microbial count in muffins made with 1% of WEC decreased as compared to that of control with an increase in storing time. The antioxidative activities, DPPH radical scavenging and superoxide dismutase-like activity of muffins increased with an increase in the concentrations of WEC. These results suggest that the addition of WEC to muffins has a good effect on improving the shelf-life and overall quality.
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KEYWORD
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muffin, Ecklonia cava hot water extracts, quality, preservation
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