Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Muffins added with Kale Powder

케일 가루 첨가 머핀의 품질특성

  • Received : 2015.03.03
  • Accepted : 2015.04.15
  • Published : 2015.04.30
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Abstract

The purpose of this study was to examine the quality of muffins with 0, 3, 6, 9, and 12% kale powder. The specific gravity of muffins prepared by adding kale powder was higher than the control group. The height of the muffins was not significantly different among all sample groups. The weight of muffins with 9% kale powder was higher than other samples. The volume and specific loaf volume of muffins decreased with the addition of kale powder. The baking loss rate of muffins decreased with the addition of kale powder. The moisture content of the samples with kale powder was higher than the control group, whereas pH was lower than the control group. DPPH radical scavenging activity of the control group was 25.70%, but the samples with kale powder ranged from 34.80 to 53.70%. In color, the L value decreased, but the b value increased significantly with the addition of kale powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of the muffins significantly decrease by addiction of kale powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture, and overall preference of groups with 3% and 6% kale powder did not show any significant differences, and the scores were higher than the control group. Based on these results, thus, using less than 6% kale powder would be proper to make muffins.

본 연구에서는 케일가루를 0, 3, 6, 9, 12% 첨가하여 머핀을 제조하고, 그 품질특성을 조사하였다. 케일가루 첨가 머핀의 비중은 대조군보다 케일가루 첨가군이 더 높았으며(p<0.001), 반죽과 머핀의 pH는 케일가루를 첨가할수록 감소하였다(p<0.001). 케일가루 첨가 머핀의 높이는 대조군과 케일가루 첨가군 사이에 유의한 차이가 없었고, 중량은 케일가루 9% 첨가군이 가장 높았다(p<0.05). 머핀의 부피와 비용적은 케일가루를 첨가할수록 감소하는 경향을 보였다(p<0.001). 굽기손실율은 케일가루 첨가량이 많을수록 대조군보다 낮게 나타났다(p<0.05). 머핀의 수분함량은 대조군보다 케일가루 첨가군이 더 높게 나타났으며 케일가루를 첨가할수록 증가하였다(p<0.001). DPPH radical 소거능은 대조군이 25.70%였으며, 케일가루 첨가군은 34.80~53.70%이었으며, 케일가루 첨가량이 증가할수록 높았다(p<0.001). 색도측정에서 crust와 crumb의 색상 모두 케일가루를 첨가할수록 명도 L값과 적색도 a값은 감소하고 황색도 b값은 증가하는 경향을 보였다. Texture 측정에서 경도, 탄력성, 응집성, 씹힘성과 부서짐성 모두 케일가루 3% 첨가군이 높게 나타났으며, 케일가루를 첨가할수록 감소하였다(p<0.001). 관능검사 결과, 삼킨 후의 느낌, 외관, 향, 질감, 맛과 전반적인 기호도 모두에서 케일가루 3% 첨가군과 6% 첨가군이 대조군보다 유의적으로 높거나 차이가 없었다. 이상의 결과 머핀 제조 시 케일가루를 6% 수준까지 첨가하는 것이 적절할 것으로 판단되었다.

Keywords

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