Influence of the addition of aronia powder on the quality and antioxidant activity of muffins

Abstract

This study investigated the quality characteristics and antioxidant activity of muffins prepared with different amounts (0%, 5%, 10%, and 15%) of aronia powder. The moisture content was higher in the groups that contained aronia powder than in the control muffin. The specific volume of the muffins was lowest in the group with 15% aronia powder added. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of the aronia powder. The hardness of the control group was lower than that of the 10% and 15% treatment groups. The consumer acceptance test revealed no significant differences in the taste and texture of the muffin samples, but the overall acceptability scores were lowest for the muffins with 15% aronia powder added. The substitution of wheat flour for the aronia powder yielded muffins with a higher polyphenol content and total flavonoid content. The antioxidant activity measured via the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, metal chelating effect, and reducing power increased as the concentration of the aronia powder increased. The results showed that up to 10% aronia powder can be incorporated into muffins to meet the sensory quality and functional needs of consumers.

Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (Aronia melanocarpaL.) powder

“…It can be seen that flavonoids were more thermo‐resistant than other polyphenolic compounds. As the proportion of CP was increased, the TFC in bread was statistically significantly increased too, which correlated with the work of Park and Chung (2014). This could be attributed to the contents of TFC in CP (TFC CP50 = 1,037.19 mg CE/100 g dw, TFC CP60 = 1,032.01 mg CE/100 g dw, TFC CP70 = 800.07 mg CE/100 g dw) (Petković et al., 2019).…”

“…This could be attributed to the content of TPC in CP (TPC CP50 = 1,918.79 mg GAE/100 g dw, TPC CP60 = 1,346.35 mg GAE/100 g dw, TPC CP70 = 1,169.39 mg GAE/100 g dw) (Petković et al., 2019). The same dependence of the increase in TPC of muffins with the increase in the CP content (0%, 5%, 10%, 15%) was obtained by Park and Chung (2014). TPC was statistically significantly lower in bread, with the same proportion of CP obtained at higher temperatures.…”

“…The incorporation of fruit products in bakery and confectionery products increased their antioxidant activity. The high AA of baked products could be attributed to the formation of brown melanoidins having a high antioxidant capacity as a result of the Maillard reaction (Park & Chung, 2014). CP statistically significantly increased the efficiency of bread extracts (AA) following the order of C 10>5>2.5>1 50>60>70 > C (Table 1), which was in agreement with the antioxidant studies of muffin with different chokeberry content (Park & Chung, 2014).…”

“…TPC (especially TAC) was degraded by about 20% in ethanol extracts. Also, about 30% was degraded at low pH values (Park & Chung, 2014).…”

“…The high AA of baked products could be attributed to the formation of brown melanoidins having a high antioxidant capacity as a result of the Maillard reaction (Park & Chung, 2014). CP statistically significantly increased the efficiency of bread extracts (AA) following the order of (Table 1), which was in agreement with the antioxidant studies of muffin with different chokeberry content (Park & Chung, 2014). This can be attributed to the contents of AA in CP (AA CP50 = 37.1 mg TE/100 g dm, AA CP60 = 26.9 mg TE/100 g dm, AA CP70 = 22.1 mg TE/100 g dm).…”