The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergularia marina L. Griseb using Response Surface Methodology

반응표면분석법을 이용한 소금대용 세발나물 첨가 쌀머핀의 품질특성 및 최적화

  • Kim, Dah-Sol (Dept. of Food Science and Nutrition, Sookmyung Women's University) ;
  • Shin, JiHun (Dept. of Food Science and Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food Science and Nutrition, Sookmyung Women's University)
  • 김다솔 (숙명여자대학교 식품영양학전공) ;
  • 신지훈 (숙명여자대학교 식품영양학전공) ;
  • 주나미 (숙명여자대학교 식품영양학전공)
  • Received : 2016.03.28
  • Accepted : 2016.04.06
  • Published : 2016.04.30
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Abstract

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

Keywords

References

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