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Quality Characteristics of the Hasuo (Polygoni multiflori Radix) Muffin Prepared with Different Types of Sweeteners
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.836-843
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.836
 Title & Authors
Quality Characteristics of the Hasuo (Polygoni multiflori Radix) Muffin Prepared with Different Types of Sweeteners
Bae, Min-Ji; Seo, Gyeong-Jin; Park, Geum-Soon;
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 Abstract
The purpose of this study was to develop a functional hasuo (Polygoni Multiflori Radix) muffin prepared via the replacement of sucrose (SM) with oligosaccharide (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide). The fructooligosaccharide-added hasuo muffin showed the highest weight while the volume and specific volume were lower in the oligosaccharide-added group than in the sucrose-added sample. The pH of the sucrose-added sample was higher than that of the oligosaccharide-added sample. The lowest lightness value was found in the sucrose-added sample, but the highest redness and yellowness values were found in the sucrose-added sample. The springiness and cohesiveness were highest in the fructooligosaccharide-added sample. The DPPH-radical-scavenging activity of the hasuo muffin including sucrose was 38.67, while that including the oligosaccharide group ranged from 42.87 to 65.95. In the sensory evaluation of the hasuo muffin, the fructooligosaccharide-added sample obtained the highest score in after-swallow, flavor, taste, and texture. The hasuo muffin with fructooligosaccharide and isomaltooligosaccharide obtained high scores in overall acceptability. These results suggest that hasuo muffin with fructooligosaccharide and isomaltooligosaccharide have the potential to become commercially successful muffins.
 Keywords
muffin;Hasuo (Polygoni multiflori Radix);oligosaccharide;sweetener;
 Language
Korean
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