카니와 분말을 첨가한 머핀의 품질 특성 및 저장 기간에 따른 노화 억제 효과

초록

This study was conducted to examine the effect of kañiwa flour as wheat substitutes on muffin quality. Five types of muffins were prepared by replacement of various amounts of kañiwa flour based on wheat flour: 0, 5, 10, 15, and 20%. The addition of kañiwa flour in wheat flour significantly affected the physicochemical properties of the batter and the muffins. In SRC test, water SRC and SC SRC were increased with the amount of kañiwa content increased. In contrast, LA SRC, SU SRC, and GPI were decreased. The specific gravity and baking loss were decreased with the addition of kañiwa flour, but the batter yield was increased. In aspect of color, L, a, and b-value of crust were significantly decreased. The a-value of crumb was increased, while L and b-value were decreased. The hardness of the sample increased as the amount of kañiwa flour increased, however, the springiness and cohesiveness decreased. Regarding the micrograph of muffins, with increasing content of kañiwa flour, the small-sized pores increased and the gluten matrix surface gradually became irregular and uneven. The rate constant of the muffins with kañiwa flour was lower than that of the control, however, the time constant and half-life value were higher. Sensory evaluation revealed that the overall preference of muffins with 5% kañiwa flour was the greatest value, as similar to the control.

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