Quality and Antioxidant Properties of Muffin Added with 'Fuji' Apple Pomace Powder
2019
Kim, Y.K., Chungbuk National University, Cheongju, Republic of Korea | Jeong, S.L., Chungbuk National University, Cheongju, Republic of Korea | Cha, S.H., Chungbuk National University, Cheongju, Republic of Korea | Yi, J.Y., Chungbuk National University, Cheongju, Republic of Korea | Kim, D.I., Chungbuk National University, Cheongju, Republic of Korea | Yoo, D.I., Chungbuk National University, Cheongju, Republic of Korea | Hyun, T.K., Chungbuk National University, Cheongju, Republic of Korea | Jang, K.I., Chungbuk National University, Cheongju, Republic of Korea
Muffins were prepared with various amounts of 'Fuji' apple pomace powder, and the quality and antioxidant properties of the muffins were investigated. The muffins were prepared with sugar, butter, eggs, milk, wheat flour, and 5, 10 and 15% (w/w) 'Fuji' apple pomace powder. The height, pH, volume, specific volume, baking loss rate, texture, and chromaticity, as quality properties; and the total polyphenol content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, as the antioxidant properties of muffin containing various amounts of apple pomace powder were investigated. First, in the quality properties, the height and pH of the muffin decreased significantly with increasing amount of apple pomace powder (P less than 0.05). Regarding the texture and chromaticity of muffins prepared with increasing amounts of 'Fuji' apple pomace powder, the hardness and L (bright) and b (yellow) values decreased, whereas the cohesiveness and a (red) value increased (P less than 0.05). The total polyphenol content, DPPH, ABTS radical scavenging activities, and total dietary fiber content increased with increasing amount of apple pomace powder (P less than 0.05). These results support the possible use of apple pomace powder as baking foods in the food industry because the addition of apple pomace powder enhances the quality and antioxidant properties of muffin, and provides better information for improving the benefits of apple pomace.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library