Quality Characteristics of Muffins Added with Suaeda japonica Powder

Yoon, Jin A

doi:10.17495/easdl.2021.10.31.5.311

“…However, the volumes gradually decreased to 116.33 mL and 100.20 ± 1.92 mL in the 20% and 40% groups, respectively. This trend was similar to previous studies on muffins made with added Suaeda japonica Makino powder [24] and flaxseed [26], which showed that the volume decreased as the added material increased due to the gluten-free properties of the flaxseed. The reduced volume can be attributed to the gluten-free properties of flaxseed, which may affect the structural integrity and gas-trapping ability during baking, resulting in more compact muffin structures.…”

Section: Measuring the Baking Properties Of Muffins Prepared With Xan...supporting

confidence: 91%

“…The pH of the muffins was the lowest in the control group at 6.31 ± 0.06, and as the amount of XanFlax powder increased, the pH of the muffins increased significantly (p < 0.05). The pH of the muffins was influenced by the pH and moisture content of the added ingredients [24], and in this case, the pH increased because of the pH and moisture content of the XanFlax powder. Values (means ± SDs, n = 3) in each row followed by different lower-case superscript letters are significantly different at p < 0.05 as shown by Duncan's multiple range test.…”

Section: Measurements Of Moisture Content Sugar Content and Ph Of Muf...mentioning

confidence: 97%

“…Following the method of Yoon [24] with some modifications, the texture of the muffins was evaluated using a texture analyzer (TA.XT plus/50 Stable Micro Systems, Godalming, UK) with a cylindrical probe of 75 mm diameter and a wide bottom plate. The sample (2 × 2 × 2 cm) was collected from the center of the muffin.…”

Section: Texture Measurementmentioning

confidence: 99%

“…The muffins were cut into 2 × 2 × 2 cm pieces and served on a white plate, and the participants were instructed to rinse their mouths with water after trying each sample. The acceptance test evaluated five attributes: appearance, flavor, taste, texture, and overall acceptability [24].…”

Section: Sensory Evaluationmentioning

confidence: 99%

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This study aimed to suggest the usability and optimal amount of Orostachys japonicus in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicus powder added increased, but the volume, specific volume, and baking loss rate decreased. The L- and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS+ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.

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Food Sci. Preserv.

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This study aimed to suggest the usability and optimal amount of Orostachys japonicus in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicus powder added increased, but the volume, specific volume, and baking loss rate decreased. The L- and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS+ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.

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Quality Characteristics of Muffins Added with Suaeda japonica Powder

Cited by 8 publications

References 17 publications

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder

Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder

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