Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Functional Muffins Containing Hesperetin

Hesperetin이 첨가된 기능성 머핀의 품질 특성

  • 전소윤 (경북대학교 식품영양학과) ;
  • 김효정 (인제대학교 가족ㆍ소비자학과) ;
  • 김미라 (경북대학교 식품영양학과)
  • Published : 2003.06.01
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Abstract

The quality characteristics of muffins prepared with hesperetin (0.2, 0.4 or 0.8%), a flavonoid, were evaluated. There were no significant differences in volumes and heights of the muffins due to the various additions of hesperetin, or in the L, a and b values of the crust and crumb of the various muffin groups. The sweetness of the muffins containing the highest level of hesperetin (0.8%) gave the highest scores in the sensory test. A stepwise regression analysis showed the sweetness and after taste were the significant factors affecting the overall preference for the muffins. Therefore, hesperetin may be useful as a muffin additive as its addition did not impair the sensory characteristics of the muffins.

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References

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