발아현미가루를 첨가한 머핀 제조조건의 최적화

Abstract

In order to develop the functional muffin prepared with different levels of sprouted brown rice flour (SBRF), the mixing conditions of SBRF, butter and water were optimized by response surface methodology(RSM), using central composite design with 3 variables and 5 levels. The result of three-dimensional plot was showed that decrease of SBRF content increased the volume, maximum length, crumb grain, moistness and overall quality of muffin. The overall quality of the functional muffin was maximized under the preparing condition of 31.49 g SBRF(15% of flour used), 85.36 g butter, and 123.86 g water. Moreover, the optimum conditions for preparing muffin were as follow : 29.95 g, 81,24 g, 120.45 g for volume ; 23.67 g, 88.18 g, 118.24 g for maximum length ; 38.44 g, 63.38 g, 117.26 g for flavor ; 29.86 g, 93.04 g, 126.42 g for taste ; and 55.43 g, 94.40 g, 133.61 g for moistness. The range of optimum preparing conditions for the functional muffin in consideration of the physical and sensory characteristics were shown to the 30~40 g as SBRF, 80~90 g as butter, and 120~130 g as water.