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Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour

쌀가루 첨가량에 따른 자색고구마 머핀의 품질특성

  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Kim, Kyung-Eun (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Sin-Yeon (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 박금순 (대구가톨릭대학교 외식식품산업학부) ;
  • 김경은 (대구가톨릭대학교 외식식품산업학부) ;
  • 박신연 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2012.08.22
  • Accepted : 2012.11.14
  • Published : 2012.12.30

Abstract

In this study, purple sweet potato muffins were made with the addition of 0, 25, 50, 75, and 100% rice flour, and their quality characteristics were determined. The weight and height increased with the increase in the amount of rice flour added. The moisture contents decreased significantly. As the amount of rice flour added increased, the pH and acidity decreased. The lightness and yellowness of the rice flour decreased significantly, but the redness increased with increasing purple sweet potato content. The textural properties, such as the cohesiveness, chewiness, and brittleness, were significantly lower in the groups with added rice flour. The DPPH radical scavenging activity was significantly higher in the purple sweet potato muffins to which 50 and 75% rice flour were added compared to those in the control. The results of the sensory evaluation showed that there was no significant difference in flavor among the samples. The chewiness was higher with 50, 75, and 100% rice flour than with 0 and 25% rice flour. The groups with 50 and 75% rice flour had significantly higher scores for overall acceptability compared to the control group.

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