Quality Characteristics and Antioxidant Activity Analysis of Muffins Added Broccoli Sprout Powder

In this study, broccoli sprout muffins were prepared with the aim of creating healthy muffins suitable for breakfast. The quality characteristics and antioxidant activity of the muffins were analyzed. The percentage of broccoli sprout powder was set at 0%, 2%, 4%, 6%, and 8%. The moisture content and pH of the broccoli sprout muffins decreased as the percentage of broccoli sprout powder increased. The internal chromaticity of the muffins decreased in L-value but significantly increased in a-value and b-value. As the percentage of broccoli sprout powder increased, the adhesiveness, hardness, springiness, and chewiness of the inside decreased. Polyphenol levels in broccoli sprout muffins tended to increase with a higher percentage of broccoli sprout powder, but the difference was not statistically significant. Flavonoids, DPPH, and ABTS also increased significantly. The results showed that the addition of broccoli sprout powder significantly increased the antioxidant activity. This study provides fundamental data on the impact of broccoli sprout powder on the physical characteristics and antioxidant properties of muffins, which is anticipated to be beneficial for research in functional food development.