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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Optimization of Recipe for Black Sesame Tuile Containing Retrograded Rice Flour using Response Surface Methodology

반응표면 분석법을 이용한 노화쌀가루첨가 흑임자 튀일 레시피의 최적화

  • Kim, Sun-Hee (Major in Food and Nutrition Information of Graduate School of Information and Media Technology, Dankook University) ;
  • Cho, Min-Ju (Dept. of Food Science and Nutrition, Dankook University) ;
  • Chang, Hye-Ja (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Woo-Kyung (Dept. of Food Science and Nutrition, Dankook University) ;
  • Park, Hye-Young (National Academy of Agricultural Science, Rural Development Administration)
  • 김선희 (단국대학교 정보미디어대학원 식품영양정보전공) ;
  • 조민주 (단국대학교 식품영양학과) ;
  • 장혜자 (단국대학교 식품영양학과) ;
  • 김우경 (단국대학교 식품영양학과) ;
  • 박혜영 (농촌진흥청 국립농업과학원)
  • Received : 2011.11.24
  • Accepted : 2012.04.13
  • Published : 2012.04.30
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Abstract

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

Keywords

References

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