Quality Characteristics of Muffins with added Dukeum (pan-fired) Ramie Leaf (Boehmeria nivea) Powder using Response Surface Methodology

반응표면분석에 의한 덖음 모시풀잎 가루 첨가 머핀의 품질특성

  • Lee, Yu-Jin (Department of Food and Nutrition, Chungbuk National University) ;
  • Woo, Koan-Sik (Department of Functional Crop, National Institute of Crop Science, RDA) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Woon-Ju (Department of Food and Nutrition, Chungbuk National University)
  • 이유진 (충북대학교 식품영양학과) ;
  • 우관식 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 김운주 (충북대학교 식품영양학과)
  • Received : 2010.11.01
  • Accepted : 2010.12.22
  • Published : 2010.12.31

Abstract

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

Acknowledgement

Supported by : 충북대학교

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