물엉겅퀴 분말을 첨가한 머핀의 항산화 활성 및 품질특성

Abstract

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsiumnipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functionalfood. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while theirheight, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the additionof Cirsium nipponicum powder was higher than in the control group. The ‘L’ and ‘b’ values decreased with the increase inthe Cirsium nipponicum powder content, while the ‘a’ value increased. The evaluation of texture showed that hardness,chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of theconsumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in thecharacteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also,with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the totalphenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffinsprepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.