Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 17 Issue 1
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- Pages.51-57
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- 2007
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Development of Rice Muffin with Chlorella using Response Surface Methodology
반응 표면 분석을 이용한 클로렐라 쌀 머핀의 개발
- Ki, Mi-Ra (Dept. of Food and Nutrition, Sunchon National University) ;
- Kim, Rae-Young (Dept. of Hotel Culinary & Bakery, Changshin College) ;
- Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
- Published : 2007.02.28
Abstract
The aim of this study was to improve rice muffin quality with sorbitol using response surface methodology(RSM). Response surface experimental design was made by central composite design using several independent factors. In preliminary experiment of chlorella rice muffin, rice flour(RF), chlorella(CH) and sorbitol(SO) were chosen as independent factors. Response factor was the overall acceptability obtained from sensory evaluation. The regression model equation could be predicted as