Effect of Sorghum Flour Addition on the Quality Characteristics of Muffin

수수가루 첨가가 머핀의 품질특성에 미치는 영향

  • Im, Jung-Gyo (Department of Hotel Cuisine, Daegu Mirae College) ;
  • Kim, Yong-Sik (Department of Traditional Food Preparation, Yangsan College) ;
  • Ha, Tae-Youl (Korea Food Research Institute)
  • Published : 1998.10.01

Abstract

Effects of addition of sorghum flour on the quality properties of wheat flour muffin were investigated. Initial pasting temperature and peak viscosity on amylograph increased with the concentrations of sorghum flour added, but final viscosity decreased. The lightness values decreased with the increase of sorghum flour contents in muffin, but redness values increased. The sorghum flour addition at 10% level did not affect the volume of muffin, but the volume of muffin containing 30% sorghum flour was significantly decreased compared to that of control. Most of texture parameters such as hardness, adhesiveness, gumminess and chewiness were not affected by the addition of sorghum flour up to 20% level. As results of sensory evaluation, appearance and flavor of muffins by addition of sorghum flour differed significantly from the control, but there were no differences among the muffins containing sorghum flour at 10, 20, and 30% levels. Texture of 10% sorghum flour muffin was similar to that of the control, but there was a significant difference in texture by 30% sorghum flour addition. However, taste and overall acceptability did not differ significantly up to 30% level.

Keywords

sorghum flour;muffin;quality properties