마분말 첨가 머핀 제조조건 최적화

Abstract

This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partialsurrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as wel as the digestion ofprotein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimalmixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the1), sugar (X2), and butter (X3) by Central Composite Design (CCD) whichwas optimized by Response Surface Methodology (RSM). The effects of the thre variable aditions on muffin quality wereexamined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness,gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealedConsequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar,and 80.5 g of buter.