마분말 첨가 쿠키 제조조건 최적화Optimization of Cookie Preparation by Addition of Yam Powder
- Other Titles
- Optimization of Cookie Preparation by Addition of Yam Powder
- Authors
- 주나미; 이선미; 정희선; 박상현; 송윤희; 신지훈; 정현아
- Issue Date
- Feb-2008
- Publisher
- 한국식품저장유통학회
- Keywords
- yam powder; cookie; sugar; butter; optimization; RSM(Response Surface Methodology
- Citation
- 한국식품저장유통학회지, v.15, no.1, pp 49 - 57
- Pages
- 9
- Journal Title
- 한국식품저장유통학회지
- Volume
- 15
- Number
- 1
- Start Page
- 49
- End Page
- 57
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/8021
- ISSN
- 1738-7248
2287-7428
- Abstract
- This study was conducted to develop an optimal composite recipe for a cookie including yam powder that would be attractive to all age groups. Wheat flour was partially substituted by yam powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making cookies, respectively with each 5 level of yam powder (X1), sugar(X2), butter(X3), by C.C.D (Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM (Response Surface Methodology). Sensory items showed very significant values in color, softness, overall quality (p<0.01), flavor (p<0.05) and those of instrumental analysis showed significant values in lightness, redness (p<0.05), spread ratio, hardness (p<0.01). Also sensory optimal ratio of yam cookie was calculated at yam powder 37.35 g, sugar 50.75 g, butter 78.40 g and it was revealed that the factors of influencing yam cookie aptitude were in order of yam powder, butter, sugar.
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Collections - 전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
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