인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
초록·키워드
In this study, muffins with 0%, 2%, 4%, 6% and 8% chickpea powder were prepared to characterize the functional, antioxidant, and palatability of muffins with chickpea powder. The general composition of chickpea was 14.23% crude protein, 4.20% crude fat, 2.92% crude ash, 8.73% moisture. The moisture content and pH of chickpea muffins decreased with the amount of powder added, and in colorimetry, L and b values decreased and a value increased with the amount of powder added. The weight, height, and cost of muffins decreased significantly with the addition of chickpea powder, and the baking loss rate increased with the addition of powder. The polyphenols and DPPH radical scavenging capacity of chickpea powder muffins were significantly increased with the addition of the powder, and the mechanical texture measurements of hardness, cohesion, elasticity, firmness, blackness, chewability, and adhesion tended to decrease with the addition of the powder in all samples, As CAP4 showed the highest results in appearance, aroma, taste, texture, and overall palatability, it is thought that muffins with 4% chickpea are suitable for commercialization, and future studies on the long-term preservation and quality maintenance period of chickpea muffins and various food ingredients are needed.
본문·목차
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