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KMID : 1134820150440050784
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 5 p.784 ~ p.789
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Quality Characteristics of Muffins Containing Wheat Sprout Powder
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Park La-Young
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Abstract
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This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3∼5% wheat sprout powder. Height and volume index of the muffins containing 1∼5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3∼5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1∼5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3∼5% (w/w).
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KEYWORD
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wheat sprout powder, muffins, quality characteristics, antioxidant activity
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