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KMID : 1134820190480030319
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 3 p.319 ~ p.327
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Quality and Antioxidant Properties of Muffin Added with ‘Fuji’ Apple Pomace Powder
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Kim Young-Kyung
Jeong Saem-Lee
Cha Seung-Hyeon
Yi Jeong-Youn
Kim Dae-Il
Yoo Do-Il
Hyun Tae-Kyung
Jang Keum-Il
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Abstract
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Muffins were prepared with various amounts of ‘Fuji’ apple pomace powder, and the quality and antioxidant properties of the muffins were investigated. The muffins were prepared with sugar, butter, eggs, milk, wheat flour, and 5, 10 and 15% (w/w) ‘Fuji’ apple pomace powder. The height, pH, volume, specific volume, baking loss rate, texture, and chromaticity, as quality properties; and the total polyphenol content, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, as the antioxidant properties of muffin containing various amounts of apple pomace powder were investigated. First, in the quality properties, the height and pH of the muffin decreased significantly with increasing amount of apple pomace powder (P<0.05). Regarding the texture and chromaticity of muffins prepared with increasing amounts of ‘Fuji’ apple pomace powder, the hardness and L (bright) and b (yellow) values decreased, whereas the cohesiveness and a (red) value increased (P<0.05). The total polyphenol content, DPPH, ABTS radical scavenging activities, and total dietary fiber content increased with increasing amount of apple pomace powder (P<0.05). These results support the possible use of apple pomace powder as baking foods in the food industry because the addition of apple pomace powder enhances the quality and antioxidant properties of muffin, and provides better information for improving the benefits of apple pomace.
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KEYWORD
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apple pomace, muffin, quality, antioxidant, Fuji
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