갈근분말 첨가 냉동쿠키의 제조조건 최적화Optimization of Iced Cookie with Arrowroot powder Using Response Surface Methology
- Other Titles
- Optimization of Iced Cookie with Arrowroot powder Using Response Surface Methology
- Authors
- 이지희; 송윤희; 이선미; 정희선; 백재은; 주나미
- Issue Date
- Feb-2008
- Publisher
- 한국식품조리과학회
- Keywords
- arrowroot powder; optimization; response surface methodology (RSM)
- Citation
- 한국식품조리과학회지, v.24, no.1, pp 76 - 83
- Pages
- 8
- Journal Title
- 한국식품조리과학회지
- Volume
- 24
- Number
- 1
- Start Page
- 76
- End Page
- 83
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/8026
- ISSN
- 2287-1780
2287-1772
- Abstract
- The aim of this study was to use arrowroot powder tooptimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.
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- 전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
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