Study on Quality Characteristics and Antioxidant Activity of Muffins Added with Wheat Bran Powder

This study attempted to increase the value of discarded wheat bran despite its excellent functionality. Therefore, 10%, 20%, 30%, and 40% of wheat bran powder were added to muffins to measure physical and chemical properties, mechanical properties, and antioxidant activity to provide basic data for use as food materials. As a result of the experiment, the pH and sugar content of muffins decreased as the amount of sample added increased, and the specific gravity and weight increased. Specific volume, baking loss rate, volume, and height decreased, L value and b value of crumb decreased, and the value increased. Hardness, gumminess, and chewiness increased, while total polyphenol content and DPPH free radical scavenging and ABTS+ radical scavenging ability also increased. In the sensory evaluation, it was judged that if the muffins were manufactured by adding up to 20%, it would have a positive effect on the sensory characteristics and that muffins with improved antioxidant activity could be manufactured. Therefore, it is expected that the value of upcycling and utilization as a food material will increase.