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Palatability Traits of Muffin Prepared with Red Wine

적포도주를 첨가한 머핀의 기호적 품질특성

  • Lee, Seon-Ho (Institute of Marine biotechnology, Andong National University) ;
  • Kim, Tae-Wan (Department of Food Science and Biotechnology, Andong National University) ;
  • Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae College)
  • 이선호 (안동대학교 해양바이오산업연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 배종호 (대구미래대학 제과데코레이션과)
  • Received : 2011.06.08
  • Accepted : 2011.10.28
  • Published : 2011.12.30

Abstract

The objective of this study was to evaluate the palatability traits of muffins prepared with red wine(RW). Muffins were prepared by replacing the water with RW (0, 30, 60, and 100%). The addition of red wine significantly decreased the lightness values and increased the redness values. The specific gravity of the dough tended to decrease with increasing RW, respectively. The volume of the muffin increased with an increase in RW. The muffins containing 100% RW showed the lowest weight, but there was no significant difference among the control, 30% RW, and 60% RW samples in this regard. Increasing the amount of RW added in the muffins increased both the baking loss rate (%) and the specific volume (mL/g) (p<0.05). The hardness and gumminess were higher in the control than in the RW muffins (p<0.05). The muffin with 30% RW was the lowest in cohesiveness, but the springiness of the samples was not significantly different (p<0.05) among the samples. In the sensory evaluation, the external color of the control was the highest (p<0.05). The flavor, taste, texture, and overall acceptance were highest in the muffins with 60% RW (p<0.05).

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