Quality Characteristics of Muffins Containing Wheat Sprout Powder

Park, La-Young

doi:10.3746/jkfn.2015.44.5.784

Cited by 7 publications

(8 citation statements)

References 19 publications

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“…This might be due chlorophyll in wheat sprout. Similar results on color changes have been reported by Park (2015) on the quality characteristics of muffins with sprout concentrate added. Crehan et al (2000) have indicated that reducing fat concentrations can lead to significant decrease in lightness and yellowness of meat products.…”

Section: Resultssupporting

confidence: 89%

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Choi¹,

Sung²,

Park³

et al. 2016

Korean Journal for Food Science of Animal Resources

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The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.

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Section: Resultssupporting

confidence: 89%

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Choi¹,

Sung²,

Park³

et al. 2016

Korean Journal for Food Science of Animal Resources

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“…Also, Cooking loss of frankfurter-type sausages containing ISP has also been shown to be lower than those without ISP ( Kim et al , 2009 ). Furthermore, the addition of WSP to cookies, muffins, and sponge cakes significantly increased the moisture content of the finished products ( An, 2015 ; Lee, 2015 ; Park, 2015 ). This was likely due to high level of dietary fiber (37%) in wheat sprout that allows it to absorb an increase volume of water ( RDA, 2009 ).…”

Section: Resultsmentioning

confidence: 99%

“…Muffins, cookies, and sponge cakes with added WSP showed lower pH compared with those without WSP. However, these have greater water-holding capacity than controls without WSP ( An, 2015 ; Lee, 2015 ; Park, 2015 ), due to their higher dietary fiber content ( RDA, 2009 ). Some studies showed similar results that high dietary contents had effect on enhancing emulsion stability ( Choi et al , 2007b ; Choi et al , 2009 ; Fernandez-Gines et al , 2004 ; Turhan et al , 2005 ).…”

Section: Resultsmentioning

confidence: 99%

“…Wheat sprout, which is an immature bud that develops prior to germination, is rich in several desirable nutrients ( Hänninen et al , 1999 ). According to RDA ( Rural Development Administration, 2009 ) report, wheat sprout has approximately 29% protein and 37% dietary fiber, and it contains high levels of amino acids, vitamins, and other minerals, including chlorophyll, calcium, folic acid, and iron ( Park, 2015 ). Other studies have investigated the pharmacological potential of wheat sprout, showing it has antioxidant, hypoglycemic, anti-carcinogenic, and antiinflammatory properties ( Cazuola et al , 2004 ; Eddouks, 2005; Kulkarni et al , 2006 ; Tudek et al , 1998 ; Watzl, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

“…Because of these health-promoting characteristics, wheat sprout is currently widely consumed in juice or tablet form ( Kulkarni et al , 2006 ). Recently, several studies concerning physicochemical effects of wheat sprout powdered have been conducted in muffins, cakes, and noodles ( Kim et al , 2005 ; Lee, 2015 ; Park, 2015 ). These studies have shown that the addition of wheat sprout can improve the quality characteristics of muffins cakes, and noodles, specifically texture and water retention capacity ( Kim et al , 2005 ; Lee, 2015 ; Park, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

Lee

Kim

Hwang

et al. 2017

Korean Journal for Food Science of Animal Resources

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The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

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Sprouted grains-based fermented products

2019

Sprouted Grains

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Quality Characteristics of Muffins Containing Wheat Sprout Powder

Cited by 7 publications

References 19 publications

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

Sprouted grains-based fermented products

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