본 연구에서는 대조군과 동결 건조시킨 비트가루를 첨가한 실험군 3%, 6%, 9%를 첨가한 머핀을 제조 하여 품질특성인 부피, 높이, 외관, 단면,색도 및 수분 함량을 측정하고, 주사전자현미경(SEM)측정, Texture와 관능검사를 실시하여 비트머핀을 제조하여 품질특성을 평가하였다. 머핀의 일반성분 측정 결과 수분함량은 비트가루 첨가량이 증가할수록 낮게 나타났다. 단백질에서는 모든 시료 간에 유의적인 차이가 나타났다(p<0.01). 지질에서는 9%첨가군에서 1.59로 가장 높은 값을 나타났다. 회분에서는 3%, 9%첨가군에서는유의적인 차이가 나지 않았다. 머핀의 높이는 4.7∼5 cm정도로 나타났으며 시료 간에 유의적인 차이가 나타나지 않았다. 비트 머핀의 부피는 대조군이 145 cm3으로 나타났으며, 시료간의 유의적인 차이가 나타났다(p<0.001). 주사전자현미경(SEM) 측정한 결과는 비트 가루 첨가량이 증가함에 따라서 글루텐 함량이 적어지므로 거친 기공을 나타났다. 색도 측정결과 비트첨가량이 증가할수록 명도 L값, b값은 감소하고 a값은 증가하였다. 비트 머핀 texture 결과 경도(hardness)는 비트가루 첨가량이 증가할수록 경도는 증가하는 것으로 나타났다. 부착성(adhesiveness)에서는 첨가량이 증가될수록 낮게 나타났으며, 모든 시료 간에유의적인 차이가 나타났다(p<0.001). 응집성(cohesiveness)에서는 9%에서 0.36로 가장 높게나타났으며, 시료 간에 유의적인 차이가 나타났다(p<0.001). 검성(gumminess)에서는 3%, 6%에서 높게 나타났다. 씹힘성(chewiness)은 3%에서가장 높게 나타났다. 관능검사 측정결과 전체적인 기호도(overall acceptance)에서 6% 〉 9% 〉3% 〉0%순으로 나타났으며, 위의 결과로 비트6%첨가 제조 시 가장 바람직한 것으로 판단된다. 향후 천연색소인 베타라인계 색소를 가진 비트를 이용한 다양한 제빵제품개발도 기대해볼 수 있을거라고 사료된다.
This study examines the quality characteristics of the muffins made by adding 3%, 6%, and 9% of beetpowder, comparing with the reference group. The result showed that there has been no significant differencein the ash content from the groups added with 3% and 9% of beet powder. The height of muffins appearedto be 4.7∼5.0 cm, which didn't show any significant difference among the samples. The volume of beetmuffins has shown significant difference among the samples (p<0.001). From the measurement result byscanning electron microscope (SEM), the samples had thick cellular walls and coarse pores because there wasless gluten content with increased beet powder. From the chromaticity measurement result, L value andb-value decreased, while a-value increased with increased beet powder. From the texture measurement result,hardness increased with increased beet powder. Adhesiveness appeared to be getting lower with increased beetpowder. Also, there was significant difference among the samples for cohesiveness (p<0.001). Gumminess gothigher in the samples added with 3% and 6% of beet powder, and the highest chewiness was shown in thesample group added with 3% of beet powder. From the sensory evaluation result, overall acceptance hasappeared in order of 6% > 9% > 3% > 0%.
This study examines the quality characteristics of the muffins made by adding 3%, 6%, and 9% of beetpowder, comparing with the reference group. The result showed that there has been no significant differencein the ash content from the groups added with 3% and 9% of beet powder. The height of muffins appearedto be 4.7∼5.0 cm, which didn't show any significant difference among the samples. The volume of beetmuffins has shown significant difference among the samples (p<0.001). From the measurement result byscanning electron microscope (SEM), the samples had thick cellular walls and coarse pores because there wasless gluten content with increased beet powder. From the chromaticity measurement result, L value andb-value decreased, while a-value increased with increased beet powder. From the texture measurement result,hardness increased with increased beet powder. Adhesiveness appeared to be getting lower with increased beetpowder. Also, there was significant difference among the samples for cohesiveness (p<0.001). Gumminess gothigher in the samples added with 3% and 6% of beet powder, and the highest chewiness was shown in thesample group added with 3% of beet powder. From the sensory evaluation result, overall acceptance hasappeared in order of 6% > 9% > 3% > 0%.
