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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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To develop quality-improved muffins, the influence of the partial replacement of wheat flour with lemon balm powder (LBP) on their quality characteristics was analyzed. Studies were carried out to examine the supplementation of different percentages of LBP (2%, 4%, 6%, and 8%) on the quality characteristics of LBP muffins. The incorporation of LBP significantly affected the physicochemical parameters of muffins. Such incorporation at different levels significantly decreased pH, moisture content, baking loss, hardness, and color parameters, including L*, a*, and b* values of muffins (p<0.05). No significant effect of LBP substitution was found in height changes (p>0.05). Finally, the consumer acceptance test indicated that the highest levels of LBP incorporation (i.e., 8%) had a considerably adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of LBP (4%) showed a good and satisfactory sensorial acceptance in general. Thus, LBP was successfully employed in muffins, improving quality and broadening its potential applications in other bakery products.
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