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KMID : 1134820220510101066
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 10 p.1066 ~ p.1073
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Quality Characteristics of Muffins Supplemented with Porphyra dentata Powder
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Yoon Jin-A
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Abstract
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This study investigated the quality characteristics of muffins supplemented with Porphyra dentata (Pd), a seaweed consumed excessively by Koreans. Muffins were prepared by supplementing the flour with 0, 5, 10, 20, and 40% Pd powder during the basic formulation process. The weight and dough yields were highest in the 10% Pd-supplemented product, which also had the lowest loss rate. The height and volume of the muffins tended to decrease with increasing amounts of the Pd powder. The color, brightness (L), and yellow (b) values of the muffins also reduced with increasing concentration of the Pd powder, whereas the red (a) value was the lowest in the control group and increased with increasing concentrations of the Pd powder. The texture characteristics of the Pd muffin were measured as hardness, adhesiveness, springing, cohesiveness, gumminess, chewiness, and resilience. Of these, hardness, gumminess, and chewiness were significantly increased with increasing amounts of the Pd powder. Cohesiveness and resilience were highest in the control and decreased with higher concentrations of the Pd powder. Sensory evaluation was the highest in the control except for texture of the muffins using 5% Pd powder. Appearance, flavor, taste, and overall acceptance were highest in the control and decreased with increasing supplementation of the Pd powder. In conclusion, our results indicate that supplementation with 5% Pd powder during muffin production results in a product of higher quality.
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KEYWORD
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Porphyra dentata, quality characteristics, muffin, texture characteristics, sensory evaluation
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