Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Optimized Recipe for Cookies with Dried Danggue Powder Determined by Response Surface Methodology

당귀분말을 첨가한 냉동쿠키 제조 조건의 최적화

  • Joo, Na-Mi (Dept. of Food & Nutrition, Sookmung Women's University) ;
  • Lee, Sun-Mee (Dept. of Food & Nutrition, Sookmung Women's University) ;
  • Jeong, Hee-Sun (Graduate School of Professional Studies Traditional Culture and Arts, Sookmyung Women's University)
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 이선미 (숙명여자대학교 식품영양학과) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 식생활문화)
  • Received : 2009.01.08
  • Accepted : 2009.04.03
  • Published : 2009.06.30
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Abstract

This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.

Keywords

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