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 of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder

모링가 잎 분말을 첨가한 머핀의 품질 특성

  • Jung, Kyung Im (Department of Food and Nutrition, College of Medical Life Sciences, Silla University)
  • 정경임 (신라대학교 의생명과학대학 식품영양학과)
  • Received : 2016.02.16
  • Accepted : 2016.05.16
  • Published : 2016.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of moringa (Moringa oleifera Lam.) leaf powder (MLP). The weight of muffins increased as the amount of MLP increased. The height and pH of muffins significantly decreased as the amount of MLP increased (P<0.05). The moisture content was higher in groups containing 3% MLP. The hardness was higher at 0% MLP. Cohesiveness decreased as the amount of MLP increased (P<0.05), whereas springiness was not significantly different among all samples. Chewiness and brittleness decreased with increasing MLP concentration. Substitution of wheat flour with MLP yielded muffins with a higher 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and total polyphenol content (P<0.05). Alcohol dehydrogenase and acetaldehyde dehydrogenase activity significantly increased upon addition of MLP (P<0.05). In the sensory evaluation, appearance scores of muffins were higher in groups containing 7% MLP, whereas taste, flavor, texture, and overall acceptability scores were lowest in muffins with 7% MLP. Therefore, up to 3% MLP can be incorporated into muffins to satisfy the sensory quality and functional needs of the consumer. Furthermore, this study proposes the possibility of development of various products using MLP.

본 연구에서는 머핀의 품질향상을 위한 기능성 천연소재의 개발을 위해 당뇨병과 고혈압 예방, 항산화 작용 및 해독작용이 있는 것으로 알려진 모링가 잎 분말을 0%, 1%, 3%, 5% 및 7%를 첨가한 머핀의 이화학적 및 관능적 특성과 생리활성을 탐색하였다. 머핀의 중량은 64.69~65.81 g으로 모링가 잎 분말의 첨가량이 증가할수록 증가하는 경향이었고, 높이는 5.58~6.08 cm로 첨가량이 증가할수록 유의적으로 감소하였으며(P<0.05), 굽기 손실률은 첨가량이 증가할수록 감소하는 경향이었다. 머핀의 pH는 첨가량이 증가함에 따라 유의적으로 감소하였으며(P<0.05), 수분함량은 3% 첨가군에서 30.48%로 가장 높았으나 첨가군들 사이에서는 유의적인 차이가 없었다. 머핀의 기계적 특성에서 경도는 무첨가군에서 가장 높게 나타났으나 1% 첨가군과는 유의적인 차이가 없었고, 응집성은 첨가량이 증가함에 따라 감소하였다. 탄력성은 무첨가군이 가장 높게 나타났으나 모든 시료간에 유의적인 차이는 없었고, 씹힘성과 파쇄성은 무첨가군에서 가장 높게 나타나 1~5% 첨가군들과는 유의적인 차이가 있었다(P<0.05). 모링가 잎 분말을 첨가한 머핀의 총페놀 함량은 첨가량이 증가함에 따라 유의적으로 증가하였고(P<0.05), DPPH 라디칼 소거능 또한 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 모링가 잎 분말을 첨가한 머핀의 알코올 분해 활성을 측정한 결과 ADH 및 ALDH 활성 모두 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 머핀의 관능적 특성을 측정한 결과 외관에 대한 기호도는 7% 첨가군에 가장 높게 나타났고, 내부 색과 맛에 대한 기호도는 무첨가군, 향은 5% 첨가군, 조직감은 1% 첨가군에서 가장 높게 나타났다. 전반적인 기호도는 3% 첨가군에서 5.43으로 가장 높게 나타났고 7% 첨가군에서 4.70으로 가장 낮게 나타났지만, 시료 간에 유의적인 차이는 없었다. 이상의 결과를 종합해보면 모링가 잎 분말을 3% 수준까지 첨가하여 머핀을 제조한다면 관능적 특성에 긍정적인 영향을 줄 뿐만 아니라 생리활성이 향상된 머핀을 제조할 수 있을 것으로 판단되며, 이는 모링가 잎을 이용한 식품개발의 기초자료로 제공될 수 있을 것으로 생각한다.

Keywords

References

  1. Ahn CS, Yuh CS. 2004. Sensory evaluations of the muffins with mulberry leaf powder and their chemical characteristics. J East Asian Soc Diet Life 14: 576-581.
  2. Jeon SY, Jeong SH, Kim H, Kim M. 2002. Sensory characteristics of functional muffin prepared with ferulic acid and p-hydroxybenzoic acid. Korean J Soc Food Cook Sci 18: 476-481.
  3. Woo NRY, Ahn MS. 2004. The study on the quality characteristics of cake prepared with fat substitute. Korean J Food Cult 19: 506-515.
  4. Choi MK, Bae YJ. 2007. A study on blood lipids and blood pressure of adult men and women according to vegetable intake. Korean J Community Nutr 12: 761-772.
  5. 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
  6. Anwar F, Latif S, Ashraf M, Gilani AH. 2007. Moringa oleifera: a food plant with multiple medicinal uses. Phytother Res 21: 17-25. https://doi.org/10.1002/ptr.2023
  7. Okuda T, Baes AU, Nishijima W, Okada M. 2001. Isolation and characterization of coagulant extracted from Moringa oleifera seed by salt solution. Water Res 35: 405-410. https://doi.org/10.1016/S0043-1354(00)00290-6
  8. Lee HJ, Chang YC. 2012. Suppression of TNF-${\alpha}$-induced inflammation by extract from different parts of moringa in HaCaT cells. J Life Sci 22: 1254-1260. https://doi.org/10.5352/JLS.2012.22.9.1254
  9. Abdull Razis AF, Ibrahim MD, Kntayya SB. 2014. Health benefits of Moringa oleifera. Asian Pac J Cancer Prev 15: 8571-8576. https://doi.org/10.7314/APJCP.2014.15.20.8571
  10. Choudhary MK, Bodakhe SH, Gupta SK. 2013. Assessment of the antiulcer potential of Moringa oleifera root-bark extract in rats. J Acupunct Meridian Stud 6: 214-220. https://doi.org/10.1016/j.jams.2013.07.003
  11. Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A, Ghazali HM. 2014. Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils. J Oleo Sci 63: 811-822. https://doi.org/10.5650/jos.ess13235
  12. Siddhuraju P, Becker K. 2003. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. J Agric Food Chem 51: 2144-2155. https://doi.org/10.1021/jf020444+
  13. Guevara AP, Vargas C, Sakurai H, Fujiwara Y, Hashimoto K, Maoka T, Kozuka M, Ito Y, Tokuda H, Nishino H. 1999. An antitumor promoter from Moringa oleifera Lam.. Mutat Res 440: 181-188. https://doi.org/10.1016/S1383-5718(99)00025-X
  14. Ndhlala AR, Mulaudzi R, Ncube B, Abdelgadir HA, du Plooy CP, Van Staden J. 2014. Antioxidant, antimicrobial and phytochemical variations in thirteen Moringa oleifera Lam. cultivars. Molecules 19: 10480-10494. https://doi.org/10.3390/molecules190710480
  15. Park SH, Chang YC. 2012. Anti-fibrotic effects by moringa root extract in rat kidney fibroblast. J Life Sci 22: 1371-1377. https://doi.org/10.5352/JLS.2012.22.10.1371
  16. Cho HJ, Chang YC. 2014. Extract of moringa root inhibits PMA-induced invasion of breast cancer cells. J Life Sci 24: 8-13. https://doi.org/10.5352/JLS.2014.24.1.8
  17. Thakur S, Verma A. 2013. Antihistaminic effect of Moringa oleifera seed extract. Int J Pharm Res Allied Sci 2: 56-59.
  18. Kim KW, Jung SH, Hwang YJ, Park JK. 2015. Effect of medium molecular weight chitosan on antioxidant activity of Moringa oleifera. J Chitin Chitosan 20: 27-33. https://doi.org/10.17642/jcc.20.1.4
  19. Choi EJ, Kim EK. 2015. Antioxidation, physicochemical and sensory characteristics of Sulgidduck fortified with water extracts from Moringa oleifera leaf. Korean J Food Cook Sci 31: 335-343. https://doi.org/10.9724/kfcs.2015.31.3.335
  20. 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
  21. Kim B, Joo N. 2012. Optimization of sweet rice muffin processing prepared with oak mushroom (Lentinus edodes) powder. Korean J Food Cult 27: 202-210. https://doi.org/10.7318/KJFC/2012.27.2.202
  22. 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
  23. An SH. 2014. Quality characteristics of muffin added with bitter melon (Momordica charantia L.) powder. Korean J Food Cook Sci 30: 499-508. https://doi.org/10.9724/kfcs.2014.30.5.499
  24. Seo EO, Kim KO, Ko SH. 2011. Quality characteristics of muffins containing domestic dropwort powder (Oenanthe stolonifera DC.). J East Asian Soc Diet Life 21: 338-344.
  25. Cho JS, Kim H. 2014. Quality characteristics of muffins by the addition of dried barley sprout powder. Korean J Food Cook Sci 30: 1-10. https://doi.org/10.9724/kfcs.2014.30.1.001
  26. Choi SH. 2015. Quality characteristics of muffins added with kale powder. Korean J Culinary Res 21: 187-200.
  27. Singleton VL, Orthofer R, Lamuela-Raventós RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  28. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  29. Choi JT, Joo HK, Lee SK. 1995. The effect of Schizandrae Fructus extract on alcohol fermentation and enzyme activities of Saccharomyces cerevisiae. Agric Chem Biotechnol 38: 278-282.
  30. Racker E. 1955. Alcohol dehydrogenase from baker's yeast: $ROH_2OH+DPN^{+}{\rightleftharpoons}RCHO+DPNH+H^{+}$. Methods Enzymol 1: 500-503. https://doi.org/10.1016/0076-6879(55)01084-7
  31. Koivula T, Koivusalo M. 1975. Different forms of rat liver aldehyde dehydrogenase and their subcellular distribution. Biochim Biophys Acta 397: 9-23. https://doi.org/10.1016/0005-2744(75)90174-6
  32. Jung YM, Oh H, Kang ST. 2015. Quality characteristics of muffins added with red ginseng marc powder. J Korean Soc Food Sci Nutr 44: 1050-1057. https://doi.org/10.3746/jkfn.2015.44.7.1050
  33. Lee YS, Chung HJ. 2013. Quality characteristics of muffins supplemented with freeze-dried apricot powder. J Korean Soc Food Sci Nutr 42: 957-963. https://doi.org/10.3746/jkfn.2013.42.6.957
  34. Maisuthisakul P, Suttajit M, Pongsawatmanit R. 2007. Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chem 100: 1409-1418. https://doi.org/10.1016/j.foodchem.2005.11.032
  35. Jung KI, Cho EK, Choi YJ. 2011. Food quality of muffin with germinated brown rice soaked in mycelial culture broth of Phellinus linteus. J Korean Soc Food Sci Nutr 40: 875-884. https://doi.org/10.3746/jkfn.2011.40.6.875
  36. Kim SM, Kang SH, Ma JY, Kim JH. 2006. A study on the extraction and efficacy of bioactive compound from Hovenia dulcis. Korean J Biotechnol Bioeng 21: 11-15.
  37. Kim JR, Choi OJ, Shim KH. 2005. Quality properties of loaf bread added with fermented tea powder. J Korean Soc Food Sci Nutr 34: 869-874. https://doi.org/10.3746/jkfn.2005.34.6.869
  38. Chung NY, Choi SN. 2005. Quality characteristics of pound cake with chlorella powder. Korean J Food Cook Sci 21: 669-676.

Cited by

  1. Quality Characteristics of Noodles added with Moringa oleifera Leaf Powder vol.27, pp.3, 2017, https://doi.org/10.17495/easdl.2017.6.27.3.321
  2. 모링가 분말을 첨가한 스펀지케이크의 품질특성 vol.24, pp.3, 2016, https://doi.org/10.20878/cshr.2018.24.3.018
  3. 모시잎 분말 첨가에 따른 만두피의 품질 특성 vol.33, pp.3, 2018, https://doi.org/10.7318/kjfc/2018.33.3.268
  4. Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder vol.27, pp.5, 2016, https://doi.org/10.11002/kjfp.2020.27.5.555