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반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology

Other Titles
Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology
Authors
정복미김다솔주나미
Issue Date
Feb-2013
Publisher
한국식품조리과학회
Keywords
Opuntia humifusa powder; cookie; sensory evaluation; optimization; response surface methodology (RSM)
Citation
한국식품조리과학회지, v.29, no.1, pp 1 - 10
Pages
10
Journal Title
한국식품조리과학회지
Volume
29
Number
1
Start Page
1
End Page
10
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6475
DOI
10.9724/kfcs.2013.29.1.1
ISSN
2287-1780
2287-1772
Abstract
The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64±0.54 mg/g and 90.12±0.42 %, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11 g of Opuntia humifusa powder, 35.00 g of sugar and 50.54 g of butter.
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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생활과학대학 (식품영양학과)
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