Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization of Spirulina Madeleine Using Response Surface Methodology

반응표면 분석법을 이용한 스피루리나 첨가 마들렌 제조의 최적화

  • Kim, Min-Hee (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hye-Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mi-Yeon (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 김민희 (충남대학교 식품영양학과) ;
  • 김혜정 (충남대학교 식품영양학과) ;
  • 김미연 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

The purpose of this study was to determine the optimum amount of four ingredients (spirulina, sugar, lemon and orange) for the preparation of spirulina madeleine using response surface methodology. Spirulina was added at a level of 3.5-6.0 g, sugar powder, at 40-60 g, while lemon and orange peel were included at a level of 0-8 g. The optimum mixing rates of spirulina powder, sugar powder, lemon and orange were 3.5, 40, 0, and 8 g for overall quality and 3.52, 54.42, 0, and 8 g for maximum score of overall organoleptic quality, respectively.

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References

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