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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Development of Rice Muffin with Chlorella using Response Surface Methodology

반응 표면 분석을 이용한 클로렐라 쌀 머핀의 개발

  • Ki, Mi-Ra (Dept. of Food and Nutrition, Sunchon National University) ;
  • Kim, Rae-Young (Dept. of Hotel Culinary & Bakery, Changshin College) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University)
  • 기미라 (순천대학교 식품영양학과) ;
  • 김래영 (창신대학 호텔조리제빵과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Published : 2007.02.28
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Abstract

The aim of this study was to improve rice muffin quality with sorbitol using response surface methodology(RSM). Response surface experimental design was made by central composite design using several independent factors. In preliminary experiment of chlorella rice muffin, rice flour(RF), chlorella(CH) and sorbitol(SO) were chosen as independent factors. Response factor was the overall acceptability obtained from sensory evaluation. The regression model equation could be predicted as $OV=6.70-0.45CH-0.44RF^2-0.81CH^2-0.60SO^2$. The optimal conditions for chlorella rice muffin substituted with sorbitol were determined to be 60.8% of RF, 4.7% of CH and 35.45% of SO. Rice muffin was superior to flour muffin in sensory evaluation using the prediction value derived from RSM. Therefore, the optimum condition of muffin could be developed by RSM.

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