Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics and Optimization of Rice Pound Cake prepared with Euonymus alatus by Using Response Surface Methodology

반응표면분석법을 이용한 혼잎나물 첨가 쌀 파운드케이크의 품질 특성 및 최적화

  • Kim, Dah-Sol (Dept. of Food Science & Nutrition, Sookmyung Women's University) ;
  • Jeong, Hee Sun (Major in Traditional Dietary Life Food, Graduate School of Professional Studies Traditional Culture & Arts, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food Science & Nutrition, Sookmyung Women's University)
  • 김다솔 (숙명여자대학교 식품영양학과) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 주나미 (숙명여자대학교 식품영양학과)
  • Received : 2017.05.08
  • Accepted : 2017.06.20
  • Published : 2017.06.30
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Abstract

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

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References

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