In this study, the quality characteristics and antioxidant effects of muffins with different amount of garlic peel powder (0%, 6%, 12%, 18%, 24%) with excellent physiological activity were investigated. As a result of the experiment, the pH decreased according to the amount of additives added, and the moisture content increased significantly as the amount of addition increased in the range of 25.48 to 29.04. The specific gravity increased as the addition amount increased, and the specific volume significantly decreased. The weight increased as the amount of garlic peel powder increased, and the burning loss rate decreased. L value and b value of crumb showed the highest values in the control group, and the brightness and yellowness decreased significantly as the addition amount increased. Hardness, gumminess, and chewiness increased as the addition amount increased, and elasticity and cohesiveness significantly decreased as garlic peel powder increased. The total polyphenol content increased as the addition amount increased, and DPPH free radical scavenging activity and ABTS radical scavenging activity increased as the addition amount increased. Adding garlic peel powder to muffins is expected to increase the value of muffins by increasing their applicability as a food material and increasing their antioxidant activity.
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Yoon et al. (2023) studied this question.