Effect of galangal (Alpinia officinarum Hance) powder on the quality and antioxidant properties of muffins
Year: 2026
Type: article
Abstract: Galangal (Alpinia officinarum Hance), a spice commonly used in East Asia, is known to exhibit various pharmacological effects. To expand its application, galangal powder was incorporated into muffins, and their physicochemical and sensory properties were analyzed. Compared to wheat flour, galangal had lower pH and lightness but higher soluble solids, redness, and yellowness. In muffins, increasing galangal concentration reduced pH, lightness, and redness, while yellowness increased. Moisture and soluble solids were unaffected. Volume decreased slightly, but weight, baking loss, symmetry, and uniformity remained constant. As the concentration of galangal increased, texture attributes including hardness, elasticity and cohesiveness decreased. Sensory evaluation revealed that muffins with higher levels had more intense color, odor, and bitterness, while tenderness and sweetness remained relatively unchanged. Muffins with 5 or 7% galangal were preferred over those with 12%. Total polyphenol content and radical scavenging activities (DPPH and ABTS) increased noticeably at galangal concentration of 5% or higher. However, excessive addition (≥9%) reduced sensory acceptability. Therefore, 5 or 7% galangal addition is considered optimal for balancing taste and antioxidant benefits. This study provides insight into utilizing galangal powder in baked products, suggesting a practical approach to increasing its dietary use despite its strong aroma.
Source: Food Science and Preservation
Author: Hyeyoung Kim
Institution: Woosong University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Funder: Woosong University
OpenAlex ID: W7138930265