Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

부추 분말 첨가 머핀의 제조 조건 최적화Optimization of Muffins Containing Dried Leek Powder Using Response Surface Methodology

Other Titles
Optimization of Muffins Containing Dried Leek Powder Using Response Surface Methodology
Authors
유승연정희선박상현신지훈정현아주나미
Issue Date
May-2008
Publisher
대한영양사협회
Keywords
leek powder; muffin; response surface methodology
Citation
대한영양사협회 학술지, v.14, no.2, pp 105 - 113
Pages
9
Journal Title
대한영양사협회 학술지
Volume
14
Number
2
Start Page
105
End Page
113
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7949
ISSN
1225-9861
2383-966X
Abstract
The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter.
Files in This Item
Go to Link
Appears in
Collections
생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Joo, Na Mi photo

Joo, Na Mi
생활과학대학 (식품영양학과)
Read more

Altmetrics

Total Views & Downloads

BROWSE