18F-26 |
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H.-J. CHUNG1, J. Y. Jung1, and W.-J. Kim2. (1) Dept. of Food Science and Nutrition, Daejin Univ., 11-1 Seondan-dong, Pocheon-si, Kyunggi-do, 487-711, South Korea, (2) Dept. of Food Science and Technology, Sejong Univ., 98 Kun-Ja Dong, Kwang-jin Ku, Seoul, 143747, South Korea Today, consumers are more health conscious and prefer foods fortified with functional ingredients. Tofu whey, the byproduct waste produced during tofu processing, contains a variety of functional ingredients including isoflavones, oligosaccharides, peptides, and saponins. The purpose of this study was to determine the feasibility of developing healthy muffins using tofu whey concentrates separated by nanofiltration (NF). NF powder was substituted for 0, 3, 5, or 7% of wheat flour (w/w) and dough rheological behavior was examined using Rapid Visco Analyzer (RVA). Other characteristics of muffins that were evaluated were volume, weight, specific volume, color, texture, and sensory evaluation. Results of RVA showed that peak viscosity, trough, and final viscosity decreased with increasing NF powder content. Volume, height, and specific volume of muffins were the greatest in control and decreased as the adding ratio of NF powder was increased. The incorporation of NF powder in the products lowered lightness (L value) and increased redness (a value). Texture parameters such as hardness, cohesiveness, and gumminess increased with the increasing NF powder levels. Sensory analysis showed that muffins prepared with 3 to 7% of NF powder were not significantly different from the control muffin in color, aftertaste, and overall acceptability. The results suggest that NF powder can be incorporated into muffin formula to enhance nutritional values and to respond to consumer demands of requiring healthy products.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |