Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology

반응표면 분석법을 이용한 시금치가루 첨가 머핀 제조의 최적화

  • Joo Shin-Youn (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Kim Hyun-Jin (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Paik Jae-Eun (Department of Food & Nutrition, Bucheon College) ;
  • Joo Na-Mi (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Han Young-Sil (Department of Food & Nutrition, Sookmyung Women's University)
  • 주신윤 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 김현진 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 백재은 (부천대학교 식품영양과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 한영실 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2006.02.01
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Abstract

The purpose of this study was to determine the optimal mixing conditions of three different amounts of spinach powder, butter and egg for the preparation of spinach muffins. The mixing condition for spinach muffins was optimized by response surface methodology. Egg was the most influential on height. The maximum point was achieved with 30.08 g of spinach powder, 247.69 g of butter and 184.97 g of egg. The optimum mixing rates of spinach power, butter and egg were 29.51 g, 252.24 g and 192.33 g for color, 32.43 g, 249.87 g and 180.90 g for overall quality and $28\sim34\;g,\;250\sim260\;g\;and\;175\sim210\;g$ for maximum score of overall organoleptic quality, respectively.

Keywords

References

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