Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Antioxidative Activity of Muffins Added with Coffee Ground Residue Water Extract and Powder

커피박 추출물 및 분말 첨가 머핀의 품질 특성과 항산화 활성

  • Kim, Byeong-Guk (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Park, Na-Young (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu)
  • 김병국 (대구가톨릭대학교 식품가공학과) ;
  • 박나영 (대구가톨릭대학교 식품가공학과) ;
  • 이신호 (대구가톨릭대학교 식품가공학과)
  • Received : 2015.09.16
  • Accepted : 2015.11.04
  • Published : 2016.01.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics and antioxidative activity of muffins prepared with coffee ground residue water extracts (CRE) and powder (CRP). CRE-muffins were prepared by addition of CRE (0~2.0%, w/v) to water of a basic formulation, whereas CRP-muffins were prepared by addition of CRP (0~3.0%, w/w) to the flour. The height and volume index of CRE-muffins were higher than those of control. The weight and water contents of CRE-muffins and CRP-muffins were higher than those of the control. The hardness of CRE-muffins decreased compared to the control, whereas hardness of CRP-muffins increased. The total polyphenol contents and antioxidative activity of muffin significantly increased with increasing concentrations of CRE and CRP. Muffins containing 0.5~2.0% CRE and 0.5~3.0% CRP had acceptable sensory properties (flavor, taste, texture, and overall acceptability). Therefore, this study indicated that the optimal concentrations of CRE and CRP into muffin formula are 1.0 % (w/v) and 1.0% (w/w), respectively.

본 연구는 커피를 추출한 후 발생되는 커피박을 식재료로 활용할 수 있는 방안을 모색하고자 커피박 첨가 형태를 달리하여 머핀을 제조하고 품질 특성을 검토하였다. 커피박 열수추출물(CRE) 머핀의 중량(62.01~62.36 g)은 대조구(61.64 g)에 비해 높았으며, 높이(6.03~6.23 cm)와 부피(186~493 mL)도 대조구(5.87 cm, 185 mL)에 비해 높았다. 수분 함량은 CRE 머핀(29.41~29.92%)과 커피박 분말(CRP) 머핀(30.10~31.11%)이 대조구에 비해 높았다. L(lightness) 값과 b(yellowness) 값은 CRE 및 CRP 첨가량이 증가할수록 감소하였으나 a(redness) 값은 증가하였다. CRE 머핀의 경도는 대조구에 비해 유의적으로 낮았으나, CRP 첨가구는 대조구보다 높았으며 첨가량이 증가할수록 증가하였다. 총 폴리페놀 함량은 CRE 및 CRP 머핀이 대조구보다 높았으며, 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). CRE 머핀의 DPPH 라디칼 소거능은 15.91~83.25%로 대조구(5.53%)에 비해 유의적으로 높았으며, 농도 증가에 비례하여 증가하였다. ABTS 라디칼 소거능도 CRE 첨가구(1.91~48.09%)가 대조구(25.20%)에 비해 유의적으로 높았으며, 농도가 증가함에 따라 유의적으로 증가하였다(P<0.05). 관능검사 결과 머핀 내부의 외관과 색, 풍미와 맛은 CRE 첨가구가 대조구보다 우수하였다. 맛과 종합적 기호도는 1.0% 첨가구가 가장 우수하였다. CRP 머핀의 외관과 내부 색은 1.0% 첨가구가 가장 우수하였으며, 풍미는 CRP 첨가구가 대조구보다 높았고 맛과 종합적 기호도는 1.0% 첨가구가 가장 우수하였다. 이상의 결과를 종합해 보면 항산화 활성이 다량 잔존하고 있는 커피박은 제과제빵의 항산화 활성 등 기능성 강화 소재로 활용이 가능하며, 머핀 이외에도 다양한 식품 산업에 활용이 가능할 것으로 판단된다.

Keywords

References

  1. Hwang HY, Kim BY. 2010. Building the successful marketing strategy of dessert brands in the food service industry. J Comm Sci Technol 28: 13-28.
  2. Jeon SY, Jeong SH, Kim HC, Kim MR. 2002. Sensory characteristics of functional muffin prepared with ferulic acid p-hydroxybenzoic acid. Korean J Soc Food Cookery Sci 18: 476-481.
  3. Bae JH, Jung IC. 2013. Quality characteristics of muffin added with buckwheat powder. J East Asian Soc Dietary Life 23: 430-436.
  4. Ko SH, Seo EO. 2010. Quality characteristics of muffins containing purple colored sweetpotato powder. J East Asian Soc Dietary Life 20: 272-278.
  5. Seo EO, Ko SH. 2014. Quality characteristics of muffins containing beet powder. Korean J Culinary Res 20: 27-37.
  6. Song EJ, Kim JY, Lee SY, Kim KBWR, Kim SJ, Yoon SY, Lee SJ, Lee CJ, Ahn DH. 2009. Effect of roasted ground coffee residue extract on shelf-life and quality of salted mackerel. J Korean Soc Food Sci Nutr 38: 780-786. https://doi.org/10.3746/jkfn.2009.38.6.780
  7. Ju UJ. 2009. Study on physiological activities of the extract of coffee residue. MS Thesis. Hankyong National University, Ansung, Korea. p 17-18.
  8. Yen WJ, Wang BS, Chang LW, Duh PD. 2005. Antioxidant properties of roasted coffee residues. J Agric Food Chem 53: 2658-2663. https://doi.org/10.1021/jf0402429
  9. Jung S, Kang WW. 2011. Quality characteristics of cookies prepared with flour partly substituted by used coffee. Korean J Food Preserv 18: 33-38. https://doi.org/10.11002/kjfp.2011.18.1.033
  10. Yoo KM, Song MR, Jung JE. 2011. Preparation and sensory characteristics of chocolate with added coffee waste. Korean J Food & Nutr 24: 111-116. https://doi.org/10.9799/ksfan.2011.24.1.111
  11. Park LY. 2014. Quality characteristics and antioxidant activity of sikhe prepared using hot water extracts of roasted coffee ground residue. Korean J Food Sci Technol 46: 470-476. https://doi.org/10.9721/KJFST.2014.46.4.470
  12. Jung KI, Cho EK. 2011. Effect of brown rice flour on muffin quality. J Korean Soc Food Sci Nutr 40: 986-992. https://doi.org/10.3746/jkfn.2011.40.7.986
  13. Yoon MH, Kim KH, Kim NY, Byun MW, Yook HS. 2011. Quality characteristics of muffin prepared with freeze driedperilla leaves (Perilla frutescens var. japonica HARA) powder. J Korean Soc Food Sci Nutr 40: 581-585. https://doi.org/10.3746/jkfn.2011.40.4.581
  14. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  15. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  16. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  17. Ko DY, Hong HY. 2011. Quality characteristics of muffins containing Bokunja (Rubus coreus Miquel) powder. J East Asian Soc Dietary Life 21: 863-870.
  18. Sivetz M, Desrosier NW. 1979. Coffee technology. AVI Publishing Co., New York, NY, USA. p 250-254.
  19. Kim EJ, Lee JH. 2012. Qualities of muffins made with jujube powder. J Korean Soc Food Sci Nutr 41: 1792-1797. https://doi.org/10.3746/jkfn.2012.41.12.1792
  20. Bae JH, Jung IC. 2013. Quality characteristics of muffin added with buckwheat powder. J East Asian Soc Dietary Life 23: 430-436.
  21. Paton D, Larocque GM, Home J. 1981. Development of cake structure: influence of ingredients on the measurement of cohesive force during baking. Cereal Chem 58: 527-529.
  22. Kim KB, Yoo KH, Park HY, Jeong JM. 2006. Anti-oxidative activities of commercial edible plant extracts distributed in Korea. J Korean Soc Appl Biol Chem 49: 328-333.
  23. Cheon SY, Kim KH, Yook HS. 2014. Quality characteristics of muffins added with ginseng leaf. Korean J Food Cook Sci 30: 333-339. https://doi.org/10.9724/kfcs.2014.30.3.333
  24. Yang SM, Kang MJ, Kim SH, Shin JH, Sung NJ. 2010. Quality characteristics of functional muffins containing black garlic extract powder. Korean J Food Cookery Sci 26: 737-744.
  25. Kim KH, Lee SY, Yook HS. 2009. Quality characteristics of muffins prepared with flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. J Korean Soc Food Sci Nutr 38: 750-756. https://doi.org/10.3746/jkfn.2009.38.6.750

Cited by

  1. Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.155
  2. Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergularia marina L. Griseb using Response Surface Methodology vol.29, pp.2, 2016, https://doi.org/10.9799/ksfan.2016.29.2.186
  3. 커피 부산물의 항산화와 항균력에 관한 연구 vol.33, pp.3, 2016, https://doi.org/10.12925/jkocs.2016.33.3.606
  4. 커피박을 이용한 순환골재의 pH 저감 및 파쇄성 연구 vol.32, pp.11, 2016, https://doi.org/10.7843/kgs.2016.32.11.21
  5. 더치 Coffee Grounds 추출물의 항산화, 주름개선, 항균 효과 vol.35, pp.4, 2016, https://doi.org/10.12925/jkocs.2018.35.4.1038