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반응표면분석법을 이용한 천년초 분말 첨가 머핀 제조 조건의 최적화Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology

Other Titles
Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology
Authors
김수정정복미주나미
Issue Date
Dec-2012
Publisher
한국식품영양학회
Keywords
Opuntia humifusa powder; muffin; sensory evaluation; optimization; response surface methodology
Citation
한국식품영양학회지, v.25, no.4, pp 911 - 921
Pages
11
Journal Title
한국식품영양학회지
Volume
25
Number
4
Start Page
911
End Page
921
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6556
DOI
10.9799/ksfan.2012.25.4.911
ISSN
1225-4339
Abstract
The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.
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