The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder

Abstract

Despite the high intake convenience and functionality of Actinidia arguta, its practical utilization remains limited; therefore, the development of new products is necessary to increase the industrial significance of Actinidia arguta. Also, as the vegetarian population increases rapidly, various plant-based products are required. This study, the most optimum contents of Actinidia arguta powder (AP) was selected by analyzing the quality of plant-based muffins added by different amounts of AP (0%, 10%, 15%, and 20% (w/w) based on wheat flour). The muffin height and volume decreased significantly by adding AP. AP10 exhibited the lowest water holding capacity of flour, which affected the moisture content, baking loss, and yield. As AP increased, pH decreased and DPPH radical scavenging increased (p<0.05). In sensory evaluation AP10, and AP15 presented the high scores, while AP20 was the lowest. Smell scores was increased by adding AP. AP15 had the highest in appearance and texture. As a result, 15% of AP is the optimum concentration for producing plant-based muffins. Although lower in appearance quality than AP0, AP15 has satisfied preferences and functional needs. It is expected to increase the consumption of Actinidia arguta.