지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.12(Wn.137)
- 발행연도
- 2021.12
- 수록면
- 83 - 94 (12page)
이용수
초록· 키워드
오류제보하기
The purpose of this study was to evaluate the physical quality characteristics, sensory properties, and antioxidant activities of muffin with 0%, 3%, 6%, 9% and 12% nectarine powders. Organic acid in nectarin powders were citric acid, malic acid, succinic acid, and acetic acid. The specific gravity of muffins prepared by adding the more nectarine powders were higher than control group. In addition, the height, volume, specific volume, and baking loss rate of the control were higher than other group that using muffins with nectarine powders, however the weight was lower than control group. The moisture content and pH of the samples with nectarine powder were lower than control group. DPPH radical scavenging activity of the control was 35.40%, whereas the samples with nectarine powder ranged from 42.06∼56.06%. In crumb color, the L and a value were decreased, but b value was increased significantly by addition of nectarine powder. The hardness, chewiness, and brittleness of textural properties of muffin with 12% nectarine powder were lower than those of the control. Sensory evaluation scores in terms of flavor, taste and overall preference of groups with 3%, 6% and 9% of nectarine powder were not any significant difference when compared to the control. Based on the above results, less than 12% of nectarine powder would be proper to make muffins.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (44)
참고문헌 신청
AACC. (2000). Approved method of the AACC (10th ed). American Association of Cereal Chemists. St. Poul, MN, USA.
An, H. L., Heo, S. J., & Lee, K. S. (2010). Quality characteristics of muffins with xylitol. Culinary Science & Hospitality Research, 16(3), 307-316.
An, S. H. (2014). Quality characteristics of muffin added with bitter melon(Momordica charantia L.) powder. Korean Journal of Food and Cookery Science, 30(5), 499-508.
Bae, J. H., & Jung, I. C. (2013). Quality characteristics of muffin added with buckwheat powder. Journal of the East Asian Society of Dietary Life, 23(4), 430-436.
Baik, O. D., Marcotte, M., & Castaigne, F. (2000). Cake baking in tunnel type multi-zone industrial ovens Part Ⅱ. Evaluation of quality parameters. Food Research International, 33(7), 599-607.
An, H. L., Heo, S. J., & Lee, K. S. (2010). Quality characteristics of muffins with xylitol. Culinary Science & Hospitality Research, 16(3), 307-316.
An, S. H. (2014). Quality characteristics of muffin added with bitter melon(Momordica charantia L.) powder. Korean Journal of Food and Cookery Science, 30(5), 499-508.
Bae, J. H., & Jung, I. C. (2013). Quality characteristics of muffin added with buckwheat powder. Journal of the East Asian Society of Dietary Life, 23(4), 430-436.
Baik, O. D., Marcotte, M., & Castaigne, F. (2000). Cake baking in tunnel type multi-zone industrial ovens Part Ⅱ. Evaluation of quality parameters. Food Research International, 33(7), 599-607.
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