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반응표면 분석법을 이용한 시금치가루 첨가 머핀 제조의 최적화Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology
- Other Titles
- Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology
- Issue Date
- Feb-2006
- Publisher
- 한국식품조리과학회
- Keywords
- spinach powder; butter; egg; response surface methodology; spinach powder; butter; egg; response surface methodology
- Citation
- 한국식품조리과학회지, v.22, no.1, pp 45 - 55
- Pages
- 11
- Journal Title
- 한국식품조리과학회지
- Volume
- 22
- Number
- 1
- Start Page
- 45
- End Page
- 55
- ISSN
- 2287-1780
2287-1772
- Abstract
- The purpose of this study was to determine the optimal mixing conditions of three different amounts of spinach powder, butter and egg for the preparation of spinach muffins. The mixing condition for spinach muffins was optimized by response surface methodology. Egg was the most influential on height. The maximum point was achieved with 30.08 g of spinach powder, 247.69 g of butter and 184.97 g of egg. The optimum mixing rates of spinach power, butter and egg were 29.51 g, 252.24 g and 192.33 g for color, 32.43 g, 249.87 g and 180.90 g for overall quality and 28∼34 g, 250∼260 g and 175∼210 g for maximum score of overall organoleptic quality, respectively.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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