Quality Characteristics of Muffins Prepared with Flowering Cherry (Primus serrulata L. var,. spontanea Max. wils.) Fruit Powder

摘要

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in muffin manufacturing at different concentrations from 0, 3, 5, 7, and 10% (w/w). Muffin was evaluated fortheir sensory property and physical quality. The antioxidative activity measured by DPPH (2,2-diphenyl-l-picrylhydrazyl) radical scavenging activity of muffin increased as the concentrations of cherry powder increased. As the concentration of cherry powder increased, the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. Lightness (L) and yellowness (b) of muffin decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The muffins containing 3, 5, 7, and 10% cherry powder had acceptable sensory properties, such as color, flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the muffin increasedantioxidant activity. The highest quality improvement was obtained by incorporating 5% (w/w) of cherry powder into the muffin formula.