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KMID : 1134820120410030369
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 3 p.369 ~ p.375
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Quality Characteristics of Muffins with Added Acorn Jelly Powder and Acorn Ethanol Extract Powder
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Kim Seung-Hee
Lee Won-Kyung
Choi Chang-Suk
Cho Soo-Muk
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Abstract
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In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.
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KEYWORD
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acorn jelly powder, acorn ethanol extract, quality properties, muffin
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