Quality Characteristics of Low-Fat Muffin Containing Corn Bran Fiber

Corn Bran Fiber를 이용한 저지방 머핀의 품질 특성

  • Jung, Jin-Young (Dept. of Food Science & Nutrition, Daejin University) ;
  • Kim, Sun-Ah (Dept. of Food Science & Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Dept. of Food Science & Nutrition, Daejin University)
  • 정진영 (대진대학교 식품영양학과) ;
  • 김선아 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Published : 2005.06.01


The aim of this study was to develop muffins in which corn bran fiber was substituted 10, 30, 50 or $70\%$ for fat and the quality characteristics were compared with a full-fat counterpart. The volume and height of muffin was highest in control and decreased with increasing corn bran fiber content, but no difference in weight was observed (p<0.05). The incorporation of corn bran fiber in the product lowered lightness and redness values but decreased yellowness values. The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with increasing corn bran fiber levels. Scanning electron microscope showed that the size of air cells was decreased with increasing corn bran fiber levels. Sensory analysis yielded muffin with $30\%$ substitution of butter with corn bran fiber was considered to be as acceptable as control.


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