Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Muffin Preparation by Addition of Dried Burdock (Arctium lappa L) Powder and Oligosaccharide by Response Surface Methodology

반응표면분석법을 이용한 우엉가루와 올리고당 첨가 머핀의 제조 조건 최적화

  • Kim, Mi-Kyung (Department of Food & Nutrition, Woosong University) ;
  • Kim, Weon-Mo (Department of Baking & Pastry, Woosong College) ;
  • Lee, Hey-Joeng (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Choi, Eun-Young (Department of Food & Nutrition, Duksung Women's University)
  • 김미경 (우송대학교 식품영양식품과학부) ;
  • 김원모 (우송정보대학 제과제빵과) ;
  • 이혜정 (가천의과학대학교 식품영양학과) ;
  • 최은영 (덕성여자대학교 식품영양학과)
  • Received : 2010.08.09
  • Accepted : 2010.09.27
  • Published : 2010.10.31
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Abstract

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.

Keywords

References

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