→ 한국식품과학회지2017 ; 49(06): 638-643
Quality characteristics of muffins made with legume and wheat flour blends
두류와 밀 혼합 가루로 제조된 머핀의 품질 특성
Qian Li, Su-Jin Lee1, and Hyun-Jung Chung*
Division of Food and Nutrition, Chonnam National University 1Department of Hotel Cuisine, Suseong College
리 첸·이수진1·정현정*
전남대학교 식품영양과학부, 1수성대학교 호텔조리과
In this study, the approximate compositions, color properties, texture properties, physical characteristics, and sensory evaluation of muffins prepared from legumes (mung bean, cowpea, chickpea, or lentil) and wheat flour blends was evaluated. Pasting viscosity of legume flours was lower than that of wheat flour. The moisture, crude ash, and crude protein content of muffins made with legume-wheat flour blends were higher than those of control muffins made exclusively with wheat flour. The lightness value of muffins was decreased by adding legume flour. The hardness of muffins made from legume-wheat flour blends was higher than that of control, whereas springiness and cohesiveness was lower. The weight of muffins made with legume-wheat flour blends were higher than that of control, whereas the height and volume were lower than those of control. The scores of taste, aroma, and texture of muffins were not significantly changed by adding legume flours. The overall acceptability of muffins that were made with lentil or chickpea flour was similar to that of control muffins.
muffin, legume flour, quality characteristics
한국식품과학회지 2017 Dec; 49(06): 638 - 643