반응표면분석법을 이용한 소금대용 세발나물 첨가 쌀머핀의 품질특성 및 최적화Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergularia marina L. Griseb using Response Surface Methodology
- Other Titles
- Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergularia marina L. Griseb using Response Surface Methodology
- Authors
- 김다솔; 신지훈; 주나미
- Issue Date
- Apr-2016
- Publisher
- 한국식품영양학회
- Keywords
- Spergularia marina L. Griseb; rice muffin; sensory evaluation; optimization; response surface methodology (RSM)
- Citation
- 한국식품영양학회지, v.29, no.2, pp 186 - 199
- Pages
- 14
- Journal Title
- 한국식품영양학회지
- Volume
- 29
- Number
- 2
- Start Page
- 186
- End Page
- 199
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3449
- DOI
- 10.9799/ksfan.2016.29.2.186
- ISSN
- 1225-4339
- Abstract
- The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.
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