Quality Characteristics of Muffins Produced Using Mulberry (Morus alba L.) Powder

Abstract

This study investigated the quality characteristics and antioxidant properties of muffins containing mulberry (Morus alba L.) powder. Muffins were prepared by adding mulberry powder at 0 (the control), 5, 10, 20, or 40% to the flour in the basic formulation. As the amount of mulberry powder added increased calcium and magnesium levels. Lightness (L * ) and redness (a * ) decreased on increasing the amount of mulberry powder added, and muffin darkness was greatest at 40% of mulberry powder loading. Redness was lowest for the control and increased significantly upon adding mulberry powder. Total phenols and total flavonoid contents of mulberry powder were 30.28∼208.31 GAE mg/g and 57.42∼393.17 mg CA/g, respectively and its ABTS and DPPH radical scavenging activities were 5.44∼63.32 and 3.31∼67.51 TEAC μmol/g, respectively. These results show that mulberry powder could be used as a functional food supplement.