브로콜리 가루 첨가 머핀 제조 조건의 최적화
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 신지훈 | - |
dc.contributor.author | 유승연 | - |
dc.contributor.author | 이선미 | - |
dc.contributor.author | 정희선 | - |
dc.contributor.author | 백재은 | - |
dc.contributor.author | 주나미 | - |
dc.date.available | 2021-02-22T11:09:15Z | - |
dc.date.issued | 2008-10 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.issn | 2288-7148 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7818 | - |
dc.description.abstract | The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식생활문화학회 | - |
dc.title | 브로콜리 가루 첨가 머핀 제조 조건의 최적화 | - |
dc.title.alternative | Optimization of Formulation Condition for Muffins with Added Broccoli Powder | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.23, no.5, pp 621 - 628 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 23 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 621 | - |
dc.citation.endPage | 628 | - |
dc.identifier.kciid | ART001288315 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | broccoli powder | - |
dc.subject.keywordAuthor | muffin | - |
dc.subject.keywordAuthor | response surface methodology | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2747821 | - |
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