Title Page
ABSTRACT
Contents
1. Introduction 10
2. Materials and Methods 12
2.1. Materials and chemicals 12
2.2. Muffin preparations 13
2.3. Pasting properties 15
2.4. Total dietary fiber content 16
2.5. Physical characteristics of muffins 17
2.6. Color measurement 19
2.7. Texture profile 20
2.8. Sensory evaluation 21
2.9. Statistical analysis 22
3. Results and Discussion 23
3.1. Pasting properties 23
3.2. Appearance and composition of muffins 26
3.3. Physical characteristics of muffins 29
3.3.1. Baking properties 29
3.3.2. Color 31
3.3.3. Texture profiles 33
3.4. Sensory evaluation 36
4. Conclusion 38
References 39
Appendix 45
국문초록 46
Table 1. Formulation of muffins with Chinese cabbage Outer-leaves Powder 14
Table 2. Pasting properties of wheat flour with Chinese cabbage Outer-leaves Powder 24
Table 3. Composition of muffins with Chinese cabbage Outer-leaves Powder 28
Table 4. Physical properties of muffin with Chinese cabbage Outer-leaves Powder 30
Table 5. Color of muffin with Chinese cabbage Outer-leaves Powder 32
Table 6. Texture profiles of muffin with Chinese cabbage Outer-leaves Powder 35
Table 7. Sensory evaluation of muffin with Chinese cabbage Outer-leaves Powder 37
Figure 1. Pasting properties of wheat flour with Chinese cabbage Outer-leaves Powder. 25
Figure 2. Photographs of vertical sections of muffins substituted with different levels of COP. 27