Quality Characteristics of Muffin Prepared with the Addition of <i>Sansuyu</i> (Corni fructus) Fruit Powder

Muffins were prepared with the addition of freeze-dried Corni fructus fruit (CF) powder and their quality characteristics were analyzed based on the amounts of CF powder added.The results of the analysis revealed that the sansuyu muffin moisture content was 29.2530.02%,pH was 5.176.97,total acid content was 0.130.28%(malic acid), and sugar content was 3.643.85Brix,showing that the total acid and sugar contents increased significantly when the CF powder content increased.While the total polyphenol content of the SM0 muffin without the addition of any CF powder was 37.84 mg GAE/100 g, it increased to 65.87 mg GAE/100 g in the SM7 muffin made with the addition of 7% CF powder.Also, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity at a concentration of 100 ppm was 14.98% and 82.69% for the SM0 and SM7 samples, respectively.The radical scavenging activity was 92.86% at a butylated hydroxyanisole concentration of 10 ppm.The L * -value and b-value of the internal and external surfaces of the muffin decreased and the a * -value increased.The hardness value was the lowest for the SM3 muffin with 3% added CF powder and the SM5 muffin with 5% added CF powder at 55.55 g and 58.62 g, respectively.However, a significant increase was shown for the SM7 muffin with 7% added CF powder at 89.42 g.The brittleness value was also the lowest in the SM3 and SM5 samples at 154.58 g and 132.16 g, respectively, and the highest in the SM7 sample at 190.95 g.Thus, it is believed that the addition of freeze-dried CF powder enhances the potential of muffin as a functional food with antioxidant properties.