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KMID : 1134820170460111358
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1358 ~ p.1365
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Quality Characteristics of Muffins Added with Fucoidan Red Yeast (Monascus purpureus) Rice Powder
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Choi Young-Ju
Choi Kyung-Ha
Park Mi-Hwa
Kim Mi-Hyang
Kong Chang-Suk
Kim Se-Won
Jung Kyong-Im
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Abstract
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This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.
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KEYWORD
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muffin, fucoidan, red yeast (Monascus purpureus), rice, quality characteristics
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