대한영양사협회학술지 (Journal of the Korean Dietetic Association)

  • 제14권2호
  • /
  • Pages.105-113
  • /
  • 2008
  • /
  • 1225-9861(pISSN)
  • /
  • 2383-966X(eISSN)
대한영양사협회 (The Korean Dietetic Association)
권호 표지

부추 분말 첨가 머핀의 제조 조건 최적화

Optimization of Muffins Containing Dried Leek Powder Using Response Surface Methodology

  • 유승연 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 정희선 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 박상현 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 신지훈 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Ryu, Seung-Yeon (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Jung, Hee-Sun (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Park, Sang-Hyun (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Shin, Ji-Hun (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Jung, Hyeon-A (Dept. of Herbal Cuisine and Nutrition, Daegu Haany University) ;
  • Joo, Na-Mi (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 발행 : 2008.05.02
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초록

The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter.

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