[논문]카무트 분말을 첨가한 머핀의 품질특성 및 항산화 작용

윤진아; 한준우; 최재환; 신경옥

doi:10.9721/kjfst.2021.53.5.628

카무트 분말을 첨가한 머핀의 품질특성 및 항산화 작용
Quality characteristics and antioxidant activity of muffins with added kamut (Triticum turanicum Jakubz) powder 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.628 - 633

윤진아 (케이씨대학교 식품영양학과) , 한준우 (삼육대학교 식품생명산업학과) , 최재환 (삼육대학교 식품생명산업학과) , 신경옥 (삼육대학교 식품영양학과)

초록
AI-Helper

본 연구는 카무트를 활용하여 머핀의 품질을 향상시키고, 건강의 증진에 도움이 되고자 제품을 만들어 기초실험을 실시하였다. 카무트 분말을 첨가할수록 pH, 수분 함량, 머핀의 높이 및 반죽 수율은 감소하였다. 카무트 분말을 첨가한 머핀의 색도 측정에서는 L값은 감소하였으며, a값과 b값은 증가하였다. 물성 측정결과, 카무트 첨가량이 증가할수록 머핀의 점착성과 응집성이 감소하고, 검성과 씹힘성이 증가하였다. ABTS 소거활성과 DPPH 소거 활성은 탈 이온수 추출보다는 에탄올 추출에서 수치가 높았으며, 에탄올 추출 시에 농도 의존적으로 증가하였다. 따라서 본 연구를 종합해 볼 때, 개인의 기호도에 따라 머핀을 만들 때, 카무트의 첨가량이 달라질 수 있으나 이화학적 분석, 항산화 활성 등을 고려할 때, 카무트 분말의 첨가량은 10-15%가 가장 적당할 것으로 판단된다.

Abstract ▼ AI-Helper

In this study, basic experiments were conducted to improve the quality of muffins using kamut (Triticum turanicum Jakubz) for making products to help improve human health. Kamut powder addition decreased the pH, moisture content, muffin height, and dough yield. Chromaticity measurement of muffins with added kamut powder showed decreased L value, increased a value, and increased b value. Measurement of physical properties showed that the tackiness and cohesiveness of muffins decreased with increasing amounts of added kamut powder, along with increased gumminess and chewiness. ABTS and DPPH scavenging activities were higher in ethanol extracts than in deionized water extracts. Therefore, when making muffins, it is judged that 10 to 15% of kamut powder is most suitable in consideration of physicochemical analysis and antioxidant activity.

주제어

표/그림 (7)

표 Table 1. Formula for the muffin made with kamut powder
그림 Fig. 1. Muffin with various levels of supplemental kamut powder. 0%: Control (flour without kamut powder), 5%: Flour with 5% kamut powder, 10%: Flour with 10% kamut powder, 15%: Flour with 15% kamut powder, 20%: Flour with 20% kamut powder, 30%: Flour with 30% kamut powder, 50%: Flour with 50% kamut powder, 100%: Flour with 100% kamut powder
표 Table 2. pH and moisture of muffin with kamut powder
표 Table 3. Baking properties of muffin with kamut powder
표 Table 4. Color values of muffin prepared with different level of kamut powder
표 Table 5. Texture characteristics of muffin prepared with kamut powder
표 Table 6. ABTS radical cation scavenging activity and DPPH radical scavenging activity of muffin with kamut powder

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