Quality Characteristics of Muffins Added with Fucoidan Red Yeast (Monascus purpureus) Rice Powder
2017
Choi, Y.J., Silla University, Busan, Republic of Korea | Choi, K.H., Silla University, Busan, Republic of Korea | Park, M.H., Silla University, Busan, Republic of Korea | Kim, M.H., Silla University, Busan, Republic of Korea | Kong, C.S., Silla University, Busan, Republic of Korea | Kim, S.W., Babijoa, Republic of Korea | Jung, K.I., Silla University, Busan, Republic of Korea
This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P less than 0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P less than 0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P less than 0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P less than 0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.
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