화분분말 첨가가 콩기름을 지방원으로 하는 머핀의 이화학적 특성과 산화안정성에 미치는 영향

초록

Purpose: This study investigated the potential antioxidant properties of bee pollen (BP) in muffins, wherein soybean oil was used as a fat source instead of butter. Methods: BP was incorporated into the muffins at concentrations of 0, 2, 5, 7, and 10%(w/w), with the specific concentration determined through sensory evaluation. Subsequently, the physicochemical quality characteristics, antioxidant activity, and oxidative stability of the muffins were evaluated. Results: The BP muffins exhibited a relatively lower specific volume compared to the control (0%). Although there was no significant difference in the cooking loss among the muffins, the 5% BP muffin had the highest moisture content (p<0.001). The antioxidant activity, measured by the total phenol content, 2,2-azino-bis-3-ethylbenzothiazoline- 6-sulphonic acid (ABTS+) radical scavenging activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, significantly increased (p<0.01) at BP concentrations of 5% or higher. While the acid value did not show a trend proportional to the BP concentration, the hydroperoxide content tended to be higher in BP muffins (p<0.001). Notably, there was no significant difference in the hydroperoxide content between the 5% muffin and the control, potentially attributed to the highest moisture content of the 5% muffin. Pearson’s correlation indicated a strong negative association between the moisture content and both acid value (ρ=-0.692, p<0.01) and hydroperoxide content (ρ=-0.634, p<0.05). Conclusion: These findings suggest that the substitution of BP leads to changes in the physicochemical properties, such as moisture content and gluten formation, which are associated with mass transfer within the muffins and consequently impact their oxidative stability.

키워드