Abstract
The purpose of this study is to evaluate quality and functionality of muffin added 0%, 3%, 6%, 9%, and 12% powder of Elaeagnus multiflora. The volume and specific volume of muffin decreased with the addition of Elaeagnus multiflora powder. The baking loss rate and moisture content of the muffin increased by the addition of Elaeagnus multiflora powder. The “L” values of muffin were decreased by the added amount of Elaeagnus multiflora powder, but the “a” and “b” values of muffin were increased. Internal appearance showed that the number and size of air cells decreased with the addition of Elaeagnus multiflora powder. The texture measurement result showed that the hardness, cohesiveness, chewiness and brittleness of all muffin was increased according to increase to the added amount of Elaeagnus multiflora powder. The springiness was the highest in control (0%), the muffin decreased by the addition of Elaeagnus multiflora powder. Electron donating ability and the total polyphenol content was increased with the addition of Elaeagnus multiflora powder. For these results, the quality of preservation of Elaeagnus multiflora powder added muffin was higher than those of control muffin.
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