Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of the Hasuo (Polygoni multiflori Radix) Muffin Prepared with Different Types of Sweeteners

하수오 머핀 제조시 당 종류가 품질에 미치는 영향

  • Bae, Min-Ji (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Seo, Gyeong-Jin (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 배민지 (대구가톨릭대학교 외식식품산업학부) ;
  • 서경진 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2011.05.17
  • Accepted : 2011.10.14
  • Published : 2011.12.30
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Abstract

The purpose of this study was to develop a functional hasuo (Polygoni Multiflori Radix) muffin prepared via the replacement of sucrose (SM) with oligosaccharide (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide). The fructooligosaccharide-added hasuo muffin showed the highest weight while the volume and specific volume were lower in the oligosaccharide-added group than in the sucrose-added sample. The pH of the sucrose-added sample was higher than that of the oligosaccharide-added sample. The lowest lightness value was found in the sucrose-added sample, but the highest redness and yellowness values were found in the sucrose-added sample. The springiness and cohesiveness were highest in the fructooligosaccharide-added sample. The DPPH-radical-scavenging activity of the hasuo muffin including sucrose was 38.67, while that including the oligosaccharide group ranged from 42.87 to 65.95. In the sensory evaluation of the hasuo muffin, the fructooligosaccharide-added sample obtained the highest score in after-swallow, flavor, taste, and texture. The hasuo muffin with fructooligosaccharide and isomaltooligosaccharide obtained high scores in overall acceptability. These results suggest that hasuo muffin with fructooligosaccharide and isomaltooligosaccharide have the potential to become commercially successful muffins.

기능성 소재로서 약리적인 성질과 생리활성을 지닌 하수오를 첨가한 머핀에 건강과 웰빙을 접목하여 설탕 대체 올리고당 종류를 달리한 머핀의 품질특성을 살펴본 결과 무게는 프락토 올리고당 첨가 하수오 머핀이 가장 높게 나타났으며 부피와 비체적은 설탕 첨가 하수오 머핀에 비해 올리고당 첨가 하수오 머핀군이 낮게 나타났다. pH는 설탕첨가 하수오 머핀에 비해 올리고당 첨가 하수오 머핀이 낮게 나타났으며 수분함량은 높게 나타났다. 색도인 $L^*$값은 설탕첨가 하수오 머핀이 가장 낮게 나타났으며 a, b값은 올리고당 첨가 하수오 머핀군이 설탕 첨가 하수오 머핀에 비해 낮게 나타났으나 시료간 유의적인 차이가 없었다. 조직감에서 탄력성과 응집성은 프락토 올리고당 첨가 하수오 머핀이 가장 높게 나타났으며 응집성은 올리고당 첨가 하수오 머핀이 높게 나타났다. 머핀의 항산화활성은 설탕 첨가 하수오 머핀은 38.67, 올리고당 첨가 하수오 머핀은 42.87~65.95로 높게 나타났으며 관능검사에서 삼킨 후 느낌, 향과 맛, 조직감은 프락토 올리고당 첨가 하수오 머핀이 가장 높게 나타났으며, 전반적인 기호도에서 설탕 첨가 하수 머핀에 비해 프락토 올리고당과 이소말토 올리고당 첨가 하수오 머핀이 높게 나타나 설탕 대체 당류 첨가 제조시 적합하리라 사료된다.

Keywords

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