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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics and Optimization of Rice Cookies with Nuts by Response Surface Methodology

반응 표면 분석을 이용한 견과류 첨가 쌀 쿠키의 품질 특성 및 최적화

  • Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University) ;
  • Lee, Eun Ji (Dept. of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University) ;
  • Kim, Myung-Hyun (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 이은지 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 김명현 (숙명여자대학교 생활과학대학 식품영양학 전공)
  • Received : 2014.02.08
  • Accepted : 2014.04.28
  • Published : 2014.04.30
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Abstract

The purpose of this study was the optimization of mixing ratio of rice flour, potato starch and soybean flour baking domestic rice cookies with nuts. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the optimal combination of rice flour ($X_1$), potato starch ($X_2$) and soybean flour ($X_3$). The physical properties of 16 samples were analyzed, including color L (p<0.001), color a, color b (p<0.05), spreadability (p<0.05) and hardness (p<0.05). In sensory evaluations, color (p<0.05), flavor, taste (p<0.05), crunch (p<0.05) and overall quality (p<0.05) were differed significantly among the samples. The optimal compositional ratios were 78.90 g rice flour, 18.96 g potato starch, and 15.90 g the soybean flour in 420 g total weight.

Keywords

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