Optimization of iced cookie with dried lotus root powder using response surface methodology
- Authors
- Song, Yun Hee; Lee, Ji Hee; Jeong, Hui Seon; Park, Sang Hyun; Jung, Hyeon A; Joo, Nami
- Issue Date
- Dec-2008
- Publisher
- 한국식품영양과학회
- Keywords
- Cookie; Lotus root; Optimization; Response surface methodology; Sensory evaluation
- Citation
- Journal of Food Science and Nutrition, v.13, no.4, pp 340 - 347
- Pages
- 8
- Journal Title
- Journal of Food Science and Nutrition
- Volume
- 13
- Number
- 4
- Start Page
- 340
- End Page
- 347
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7791
- DOI
- 10.3746/jfn.2008.13.4.340
- ISSN
- 1226-332X
- Abstract
- This study was conducted to develop a recipe for a nutritional cookie with lotus root powder that had the optimal composition of ingredients and texture resulting in high preference by all age groups. Wheat flour was partially substituted with lotus root powder to reduce its content. Response Surface Methodology was used to analyze the measured results, which showed 16 experimental points including 2 replicates for lotus root powder, sugar and butter. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The sensory evaluation results showed significant values in color (p<0.01), texture (p<0.05) and overall quality (p<0.05). As a result, the optimal sensory ratio was determined to be 22.59 g of lotus root powder, and 53.08 g of sugar for every 120 g of butter.
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- 전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
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