번행초 첨가 머핀의 품질 및 항산화 활성 = Quality Characteristics and Antioxidant Activity of Muffins Prepared with the Addition of Tetragonia tetragonoides Powder

다국어 초록 (Multilingual Abstract)

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다국어 초록 (Multilingual Abstract)

This study sought to investigate the quality characteristics and antioxidant activity of muffins prepared with the addition of 0, 1, 3, 5, and 7% of Tetragonia tetragonioides (Tt) powder. The weight, height, and moisture content of the muffins were higher in the control group and the 1% addition group, and lowest in the 7% addition group. There was no significant difference in volume between the control group and the 1% and 3% addition groups. The baking loss rate was the lowest in the control group and increased with the increase in the amount of Tt powder added. Conversely, the dough yield was the highest in the control group and decreased with an increase in the amount of Tt powder added. The lightness and redness on the outside and cross-section of the muffin grew darker, and the red color grew lighter with the increase in Tt added. The yellowness showed an opposite trend, and the yellow color grew darker as the amount of Tt powder added increased. The texture, hardness, chewiness, and gumminess decreased with an increase in the amount of powder added. However, there was no significant difference in adhesiveness, cohesiveness, resilience, and springiness. Total polyphenol, total tannin, total flavonoid content, and 2,2′-azino-bis-3-ethylbenzo-thiszoline-6-dulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities were the lowest in the control group and increased with the increase in the addition of Tt powder. Based on these results, it is believed that it is appropriate to prepare muffins containing Tt powder, which has functional properties such as its antioxidant activity.