두류와 밀 혼합 가루로 제조된 머핀의 품질 특성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 6; pp. 638 - 643
• Main Authors: 리첸(Qian Li), 이수진(Su-Jin Lee), 정현정(Hyun-Jung Chung)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.12.2017; Korean Society of Food Science & Technology
• Subjects: Aroma; Chickpeas; Cowpeas; Flour; Legumes; Mixtures; Physical characteristics; Physical properties; Proteins; Sensory evaluation; Sensory properties; Texture; Viscosity; Weight; Wheat; 식품과학; quality characteristics; legume flour; muffin
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.6.638

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.