흰 민들레 분말을 첨가한 머핀의 품질 특성

Abstract

The purpose of this study is to investigate the quality characteristics and antioxidant effect of muffins that were added with the following Taraxacum coreanum powder concentrations: 0%, 1%, 3%, 5%, and 7%. Results are as followed. First, the total polyphenol content and DPPH radical scavenging activity increased significantly as more Taraxacum coreanum powder was added to the muffin. Second, the specific volume, baking loss rate, pH, and height of muffin decreased with the addition of Taraxacum coreanum powder. Third, present study verified significant increasing in the hardness, chewiness, and gumminess as the proportion of Taraxacum coreanum powder as the muffin increased. Fifth, the “L” and “b” values of muffin had decreased by added amount of Taraxacum coreanum powder, but the “a” values of muffin had increased. Last, the sensory evaluation results showed that the 3% group had the highest preference in overall acceptability including the color, flavor, taste, and texture. Based on these results, this study suggests that Taraxacum coreanum is a good ingredient for increasing acceptability and enhancing the functionality of muffins.