DOI QR코드

DOI QR Code

표고버섯 첨가 찹쌀머핀의 최적화 및 품질특성

Optimization of Sweet Rice Muffin Processing Prepared with Oak Mushroom (Lentinus edodes) Powder

  • 김보람 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학전공)
  • Kim, Bo-Ram (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 투고 : 2011.10.05
  • 심사 : 2012.03.21
  • 발행 : 2012.04.30

초록

The purpose of this study was to bake sweet rice muffins with oak mushroom ($Lentinus$ $edodes$) powder. The process included substituting sweet rice flour for cake flour and adding oak mushroom powder. This study determined the optimal mixing conditions of oak mushroom muffins by adjusting the amounts of oak mushroom powder, whole eggs, and soybean oil. The mixing conditions for the oak mushroom muffins included 3 categories: oak mushroom powder (X1), whole eggs (X2), and soybean oil (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). Oak mushroom muffin formulation was optimized using rheology. Yellowness (p<0.001) and redness (p<0.05) displayed a linear model pattern, whereas lightness (p<0.05) was represented by a quadratic model. Among the sensory properties, variables that appeared to show significant values such as appearance (p<0.5), texture (p<0.5), and overall quality (p<0.5) were used to identify optimums. The result of mechanical properties showed significant values in gumminess (p<0.5) and chewiness (p<0.5). The numerical and graphical methods used in this study determined that the optimum formulation for oak mushroom powder sweet rice muffins was 8.75 g of oak mushroom powder, 235.95 g of whole eggs, and 19.93 g of soybean oil.

키워드

참고문헌

  1. Chi SN, Chun NY. 2006. Quality characteristics of poundcake with vegetable oils. Korean J Food Cookery Sci. 22(6):808-814
  2. Chio MY, Jung SJ, Lim SS. 1998. Effects of hot water extracts from Lentinus edodes on hepatic functional enzyme activities in the rat fed butter yellow. Korean J Food & Nutr. 11(1):114-122
  3. Cho YJ, Kim HA, Bang MA, Kim EH. 2002. Effect of dietary mushroom on blood glucose levels, lipid concentrations and glutathione enzymes in streptozotocin-induced diabetic rats. Korean J Nutr. 35(2):183-191.
  4. Dragsted, L.O., Strube, M. and Larsen, J.C. 1993. Cancer protective factors in fruits and vegetables. Biochemical and biological background. Pharmacol. Toxicol., 72:116-135
  5. Ebihara K, Minamishima Y. 1984. Protective effect of biological response modifiers on murine cytomegalovirus infection. J Virology. 51:117-121
  6. Jo KA, Lee YJ, Sim CH, Kim KJ, Chun SS. 2010. Quality Characteristics of Sponge Cake Prepared with Lentinus edodes Powder. Korean J. Food & Nutr. 23(2):218-225
  7. Johnson FC. 1990. Characteristics of muffins containing various levels of waxy rice flour. Cereal Chem 67(2):114-118
  8. Joo NM, Jeong HS, Park SH, Jung AR, Ryu SY, Lee JH, Jung HA. 2008. The Optimization of muffin with Yam Powder Using Response Surface Methodology. Korean J. Food Culture. 23(2):243-251
  9. Ju JE, Nam YH, Lee KA. 2006. Quality Characteristics of Sponge Cake with wheat-rice composite flour. Korean J Food Cookery Sci 22(6):923-929
  10. Juliano BO. 1972. Rice, chemistry & technology. AACC. Inc. St. Paul, Minnesota, USA. pp 553-606.
  11. Jung EK, Joo NM. 2010. Optimization of Iced Cookie Prepared with Dried Oak Mushroom (Lentinus edodes) Powder using Response Surface Methodology. Korean J. Food Cookery Sci. 26(2):121-128
  12. Kim MW, Park MH, Kim GH. 1997. Effect of mushroom protein-bound polysaccharides on blood glucose levels and energy metabolism in streptozotocin-induced diabetic rats. Korean J Nutr. 30(7):743-750
  13. Kim YS, Choi HS, Woo IA, Song TH. 2004. The Effect on sensory and mechanical characteristics of functional muffin using Glycyrrhizae radix Extract. Korean J Food Cookery Sci 20(1):95-99
  14. Kweon MH, Lim EJ, Sung HJ. 1998. Studies on biological polysaccharides isolated from Agaricus bisporus. J. Kor. Agric. chem. Biotechnol. 41:60-66
  15. Lee MJ, Kyung KH, Chang HG. 2004. Effect of mushroom (Lentinus edodes) powder on the bread making properties of wheat flour. Korean J. Food Sci. Technol. 36:32-37
  16. Lee SM, Joo NM. 2011. Characteristics and optimization of processed sweet rice muffin using ginger powder. Korean J Food Cookery Sci. 27(2):31-43 https://doi.org/10.9724/kfcs.2011.27.2.031
  17. Ma SJ. 1983. Effects of the substances extracted from dried mushroom (Lentinus edodes) by several organic solvents on the stability of fat. Korean J Food Sci Technol. 15(2): 150-154
  18. Oh SC, Nam HY, Cho JS. 2002. Quality Properties and Characteristics of Sponge Cakes as Affected by Additions of Dioscorea Japonica Flour. Korean J. Soc. Food Cookery Sci. 18(2):185-192
  19. Park SH, Lim SI. 2007. Quality characteristics of muffin red yeast rice flour. Korean J Food Sci Technol 39(3):272-275

피인용 문헌

  1. Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.911
  2. Quality Characteristics and Optimization of Rice Muffin Containing Chinese Artichoke (Stachys sieboldii MIQ) Powder Using Response Surface Methodology vol.20, pp.3, 2014, https://doi.org/10.14373/JKDA.2014.20.3.212
  3. Quality characteristics of muffins added with Pholiota adiposa powder vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.815
  4. Quality Characteristics of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.872