加巴西莓粉松饼品质特性及配方优化研究

Journal of the Korean Society of Food Culture Pub Date : 2016-06-30 DOI:10.7318/KJFC/2016.31.3.226

Hyo Sun Kim, S. Yoo

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引用次数: 4

摘要

以抗氧化成分较高的巴西莓粉为原料，分别添加0、1、3、5 %的巴西莓粉制作松饼，并对其质量特性进行了考察。从体积和比容的测量来看，添加了1%巴西莓粉的松饼，其体积和比容均有所下降，但此后呈上升趋势(p . 1)

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A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder

In this study Muffins adding each 0, 1, 3, 5 7% of Acai Berry powder, which has very high anti-oxidant constituent, have been made, and its quality characteristics have been surveyed. From the volume and specific volume measurement, it has been decreased for MA1, 1% of Acai Berry powder added muffin, but the tendency thereafter has shown increasing (p

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Journal of the Korean Society of Food Culture

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