블루베리 분말을 함유한 블루베리 머핀 개발 및 가스치환포장된 블루베리 머핀의 유통기한 결정

Muffin was developed using blueberry powder and the shelf life of the muffin packaged in modified atmosphere was determined. Blueberry was freeze-dried and milled to prepare powder. As the concentration of blueberry powder increased from 0 to 15% (w/w), hardness and gumminess also increased (p 2 ) and nitrogen (N 2 10 values for 25- 35℃ and 35-45℃ were determined as 4.2 and 2.9, respectively. The MAP can preserve blueberry muffin for 3 weeks at 25℃, without the external addition of preservatives.