Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of the Preparation of Domestics Wheat Cookies by Addition of Red Radish (Raphanus sativus L.) Sprout Powder

어린잎 적양무가루를 첨가한 우리밀 쿠키의 제조조건 최적화

  • Cheon, Chun Jin (Curry Factory Co.) ;
  • Kim, Young-Ho (Department of Baking Technology, Hyejeon College) ;
  • Oh, Jong Chul (Department of Statistics & Computer Science, Kunsan National University) ;
  • Kim, Jin Kon (Department of Home Economics, Kunsan National University) ;
  • Yu, Hyeon Hee (Department of Food and Nutrition, Kunsan National University)
  • 천춘진 ((주)커리팩토리) ;
  • 김영호 (혜전대학교 제과제빵학과) ;
  • 오종철 (군산대학교 통계컴퓨터과학과) ;
  • 김진곤 (군산대학교 일반대학원 가정학과) ;
  • 유현희 (군산대학교 식품영양학과)
  • Received : 2013.02.06
  • Accepted : 2013.04.23
  • Published : 2013.08.31
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Abstract

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

본 연구는 어린잎 적양무가루를 첨가한 과자류 개발을 위해 회전중심합성계획법에 따라 어린잎 적양무가루, 버터, 설탕의 양을 독립변수로 하여 우리밀 쿠키를 제조하여, 품질 특성을 조사하고, 반응표면분석법을 이용하여 최적배합비를 구하였다. 이화학적 특성과 물성 중 L값(명도)는 quadratic 모델이 채택되었고, a값(적색도), b값(황색도), 퍼짐성, 경도는 linear 모델이 채택되었다. 관능적 특성인 색, 외관, 조직감, 향, 맛, 전체적 기호도는 quadratic 모델이 채택되었다. 관능특성 검사 결과 외관은 어린잎 적양무가루 첨가량의 증가에 따라 감소하고, 조직감은 버터 첨가량의 증가에 따라 증가하였다. 향, 맛, 전체적 기호도는 설탕 첨가량이 증가함에 따라 중심점(40 g) 부근까지는 급격히 증가하다가 그 이후부터는 약간씩 증가하였다. 그 외 다른 관능검사 항목에서는 어린잎 적양무가루, 버터, 설탕 첨가량에 의해 증가하다가 감소하는 경향을 볼 수 있었다. 관능적 기호도 중 맛은 버터 첨가량이 어린잎 적양무가루나 설탕 첨가량 보다 영향이 컸으며, 그 외, 색, 외관, 조직감, 향과 전체적 기호도는 어린잎 적양무가루의 영향이 버터나, 설탕에 대한 영향보다 컸다. 관능특성 검사 결과 중 유의성이 있었던 모든 항목의 최대값을 목표범위를 충족시키는 최적의 배합량은 어린잎 적양무가루 5.15 g, 버터 64.84 g, 설탕 47.18 g으로 산출되었다.

Keywords

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