Table 2.
Composition and antioxidant property of muffins containing kimchi by‐product powder (KBP)
| Sample 2 | Moisture (%) | Protein (%) | Fat (%) | Ash (%) | Carbohydrate (%) | Dietary fiber (%) | Energy (kcal/100 g) | Water activity | DPPH antioxidant activity (%) |
|---|---|---|---|---|---|---|---|---|---|
| Control | 20.38 ± 0.03d 1 | 6.68 ± 0.01c | 14.83 ± 0.20b | 1.13 ± 0.01e | 57.00 ± 0.25a | 6.71 ± 1.40e | 374.76 ± 0.34a | 0.94 ± 0.01 | 24.87 ± 0.12e |
| KBP 1 | 21.71 ± 0.04c | 6.71 ± 0.07c | 15.33 ± 0.16a | 1.31 ± 0.03d | 54.98 ± 0.22b | 8.64 ± 1.80d | 363.54 ± 0.35b | 0.93 ± 0.03 | 28.04 ± 0.32d |
| KBP 2 | 21.78 ± 0.20c | 6.97 ± 0.01b | 14.90 ± 0.21b | 1.57 ± 0.03c | 54.79 ± 0.45b | 9.56 ± 0.40c | 361.98 ± 0.35b | 0.94 ± 0.01 | 30.69 ± 0.10c |
| KBP 3 | 22.42 ± 0.10b | 6.89 ± 0.04b | 15.13 ± 0.12ab | 1.71 ± 0.01b | 53.84 ± 0.15c | 10.83 ± 3.20b | 357.46 ± 0.66c | 0.94 ± 0.04 | 34.66 ± 0.15b |
| KBP 4 | 23.90 ± 0.05a | 7.09 ± 0.02a | 15.33 ± 0.12a | 1.94 ± 0.01a | 51.75 ± 0.16d | 12.73 ± 1.00a | 347.82 ± 0.57d | 0.93 ± 0.03 | 37.56 ± 0.23a |
A different superscript letter in the same column indicates statistical difference (p < 0.05).
1
KBP 1, 2, 3, and 4: dietary fiber in KBP replaced 1%, 2%, 3%, and 4% of the flour, respectively.
2
All data represented as mean ± standard deviation (n = 3).