초록 열기/닫기 버튼
Manufactured muffins with different amounts of molasses, natural sweeteners, to find the optimum amount of molasses added through physical characteristics and sensory evaluation, and to find the availability of alternative sweeteners in the baking field. Volume and specific volume were significantly reduced as the addition of molasses increased, and the volume and specific volume of M10 were measured as the largest of the molasses additive groups. The addition of molasses increased L value of crust and crumb were lowered, while the a value were raised and the b values were lowered, making the muffins' color generally dark due to the addition of molasses. The hardness of the control(M0) was the lowest, followed by M10, which was the lowest among the test group. Sensory evaluation showed the highest preference for appearance, texture, flavor, taste, and overall acceptance except color, and the optimal addition of molasses is judged to be 10%, depending on the results of physical characteristics and sensuality tests.
