The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics

반응표면분석법을 이용한 초석잠 분말 첨가 쌀쿠키의 품질특성 및 최적화

  • Chung, Minju (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Lee, Sun-Mee (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 정민주 (숙명여자대학교 식품영양학과) ;
  • 이선미 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과)
  • Received : 2014.05.16
  • Accepted : 2014.06.11
  • Published : 2014.06.30
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Abstract

This study was conducted to develop an optimal composite recipe of nutritional cookies containing Chinese artichoke (Stachy sieboldii Miq) powder. Rice powder was partially substituted with Chinese artichoke (Stachy sieboldii Miq) powder to reduce its content. The optimal sensory composite recipe was determined by 3 concentrations of Chinese artichoke (Stachy sieboldii Miq) powder, butter, and sugar, using the central composite design. In addition, the mixing condition of Chinese artichoke (Stachy sieboldii Miq) powder rice cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology (RSM). The effects of the addition of the three variables on the quality of Chinese artichoke (Stachy sieboldii Miq) rice powder cookies were assessed in terms of color, hardness, sweetness and sensory evaluation. The results of the sensory evaluation produced values very significant for flavor, texture, sweetness, appearance, and overall quality (p<0.05). The results of instrumental analysis showed significant values in moisture content, spreadability, sweetness (p<0.01), lightness, redness, and hardness (p<0.001). As a results, the optimal sensory ratio of Chinese artichoke (Stachy sieboldii Miq) rice cookies was determined to be Chinese artichoke (Stachy sieboldii Miq) powder 4.22 g, butter 120.00 g, and sugar 130.00 g.

Keywords

References

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