미강을 첨가한 머핀의 품질 특성

Title
미강을 첨가한 머핀의 품질 특성
Other Titles
Quality Characteristics of Muffin Added with Rice Bran Powder
Author(s)
곽은정장경희강우원[강우원]
Keywords
Rice bran; muffin; quality characteristics; sensory evaluation
Issue Date
201208
Publisher
동아시아식생활학회
Citation
동아시아식생활학회지, v.22, no.4, pp.543 - 549
Abstract
Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at 95℃ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased
URI
http://hdl.handle.net/YU.REPOSITORY/27415
ISSN
1225-6781
Appears in Collections:
자연자원대학 > 외식산업학과 > Articles
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