Quality characteristics of muffins made with legume and wheat flour blends

두류와 밀 혼합 가루로 제조된 머핀의 품질 특성

  • Li, Qian (Division of Food and Nutrition, Chonnam National University) ;
  • Lee, Su-Jin (Department of Hotel Cuisine, Suseong College) ;
  • Chung, Hyun-Jung (Division of Food and Nutrition, Chonnam National University)
  • 리 첸 (전남대학교 식품영양과학부) ;
  • 이수진 (수성대학교 호텔조리과) ;
  • 정현정 (전남대학교 식품영양과학부)
  • Received : 2017.08.08
  • Accepted : 2017.08.30
  • Published : 2017.12.31


In this study, the approximate compositions, color properties, texture properties, physical characteristics, and sensory evaluation of muffins prepared from legumes (mung bean, cowpea, chickpea, or lentil) and wheat flour blends was evaluated. Pasting viscosity of legume flours was lower than that of wheat flour. The moisture, crude ash, and crude protein content of muffins made with legume-wheat flour blends were higher than those of control muffins made exclusively with wheat flour. The lightness value of muffins was decreased by adding legume flour. The hardness of muffins made from legume-wheat flour blends was higher than that of control, whereas springiness and cohesiveness was lower. The weight of muffins made with legume-wheat flour blends were higher than that of control, whereas the height and volume were lower than those of control. The scores of taste, aroma, and texture of muffins were not significantly changed by adding legume flours. The overall acceptability of muffins that were made with lentil or chickpea flour was similar to that of control muffins.


Supported by : 농촌진흥청


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