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KMID : 1134820160450010076
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.76 ~ p.83
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Quality Characteristics and Antioxidative Activity of Muffins Added with Coffee Ground Residue Water Extract and Powder
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Kim Byeong-Guk
Park La-Young
Lee Shin-Ho
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Abstract
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This study investigated the quality characteristics and antioxidative activity of muffins prepared with coffee ground residue water extracts (CRE) and powder (CRP). CRE-muffins were prepared by addition of CRE (0∼2.0%, w/v) to water of a basic formulation, whereas CRP-muffins were prepared by addition of CRP (0∼3.0%, w/w) to the flour. The height and volume index of CRE-muffins were higher than those of control. The weight and water contents of CRE-muffins and CRP-muffins were higher than those of the control. The hardness of CRE-muffins decreased compared to the control, whereas hardness of CRP-muffins increased. The total polyphenol contents and antioxidative activity of muffin significantly increased with increasing concentrations of CRE and CRP. Muffins containing 0.5∼2.0% CRE and 0.5∼3.0% CRP had acceptable sensory properties (flavor, taste, texture, and overall acceptability). Therefore, this study indicated that the optimal concentrations of CRE and CRP into muffin formula are 1.0 % (w/v) and 1.0% (w/w), respectively.
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KEYWORD
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coffee ground residue, muffin, quality characteristics, antioxidative activity
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