Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization of Formulation Condition for Muffins with Added Broccoli Powder

브로콜리 가루 첨가 머핀 제조 조건의 최적화

  • Shin, Ji-Hun (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Yeon, Ryu-Seung (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Lee, Sun-Mee (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Jeong, Hee-Sun (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Paik, Jae-Eun (Department of Food & Nutrition, Bucheon Collage) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 신지훈 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 유승연 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 이선미 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 정희선 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 백재은 (부천대학 식품영양과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2008.10.30
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Abstract

The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.

Keywords

References

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