Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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The Optimization of Muffin with the Addition Dried Sweet Pumpkin Powder

단호박 가루를 첨가한 머핀제조 조건의 최적화

  • Lee, Seon-Mi (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Ju, Na-Mi (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 이선미 (숙명여자대학교 생활과학대학 식품영양학과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학과)
  • Published : 2007.11.02
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Abstract

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.

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