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Optimization of iced cookie with dried lotus root powder using response surface methodology

Authors
Song, Yun HeeLee, Ji HeeJeong, Hui SeonPark, Sang HyunJung, Hyeon AJoo, 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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생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

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Joo, Na Mi
생활과학대학 (식품영양학과)
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