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首页> 外文期刊>Food Science & Nutrition >Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance
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Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

机译：泡菜副产品中富含膳食纤维的松饼：烘烤特性，物理化学特性和消费者认可度

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摘要

This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.
机译：这项研究旨在评估作为泡菜主要副产品的大白菜外叶粉的膳食纤维对松饼的质量，质地特性和感官评估的影响。通过代替小麦粉（w / w），以1％–4％的膳食纤维含量添加泡菜副产品粉末（KBP，36.2％的膳食纤维）。测量了烤松饼的理化和感官特性。松饼的高度和体积随KBP的添加而降低。 KBP含量的增加导致硬度增加和咀嚼性降低。在松饼中，直至添加2％的膳食纤维组，总体接受度均未观察到显着差异，并且在感官评估中也证实了掺入KBP的积极作用。这些结果表明，通过添加KBP代替面粉，可以生产膳食纤维含量更高的功能性松饼。

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