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발효강황 첨가 머핀의 항산화적·감각적 품질 특성

Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder

한국식생활문화학회지 2020년 35권 1호 p.117 ~ 125
강남이 ( Kang Nam-E ) - 을지대학교 식품영양학과

오수보 ( Xiu Bao Wu ) - ZaoZhuang University
김은경 ( Kim Eun-Kyung ) - 한국식생활교육연구원
김혜영 ( Kim Hae-Young ) - 용인대학교 식품영양학과

Abstract


The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. wereinvestigated. Sensory properties of the samples were examined, and the correlation between the physicochemical,antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH rangefor the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higherthan the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savoryaroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showedsimilar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powderwas developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could bea highly valued product in the increasingly competitive muffin food industry

키워드

Curcuma longa L; muffin; fermentation; antioxidant; sensory
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