Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Optimization of Muffin with Dropwort Powder Using Response Surface Methodology

반응표면분석법을 이용한 미나리 분말 첨가 머핀 제조 조건의 최적화

  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Kim, Ji-Young (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 박금순 (대구가톨릭대학교 생명식품학부 외식식품산업학과) ;
  • 김지영 (대구가톨릭대학교 생명식품학부 외식식품산업학과)
  • Received : 2014.08.04
  • Accepted : 2014.12.22
  • Published : 2014.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

Keywords

References

  1. An HL, Heo SJ, Lee KS. 2010. Quality characteristics of muffins with xylitol. Korean J. Culin. Res., 16(3):307-316
  2. Jeong SY, Jeong SH, Kim HJ, Kim MR. 2002. Sensory characteristics of functional muffin prepared with ferulic acid and p-hydroxybenzoic acid. Korean J. Soc. Food Cookery Sci., 18(5):476-481
  3. Joo NM, Lee SM, Jeong HS, Park SH, Jung AR, Ryu SY, Lee JH, Jung HA. 2008. The optimization of muffin with yam powder using response surface methodology. J. Korean Soc. Food Cult., 23(5):243-251
  4. Joo SY, Kim HJ, Paik JE, Joo NM, Han YS. 2006. Optimization of muffin with added spinach powder using response surface methodology. Korean J. Food Cookery Sci., 24(1):45-55
  5. Jung KI, Cho EK, Choi YJ. 2011. Food quality of muffin with germinated brown rice soaked in mycelial culture broth of phellinus linteus. J. Korean Soc. Food Sci. Nutr., 40(6):875-884 https://doi.org/10.3746/jkfn.2011.40.6.875
  6. Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee JS, Jeong HS. 2011. Antioxidant component and activity of dropwort ethanol extracts. J. Korean Soc. Food Sci. Nutr., 40(2):316-320 https://doi.org/10.3746/jkfn.2011.40.2.316
  7. Hwang SH, Ko SH. 2010. Quality characteristics of muffin containing domestic blueberry. J. East Asian Soc. Dietary Life, 20:727-734
  8. Lee EY, Jang MS. 2009. Optimization of ingredients for the preparation of chinese quince (Chaenomelis sinensis) jam by mixture design. J. Korean Soc. Food Sci. Nutr., 38(7):935-945 https://doi.org/10.3746/jkfn.2009.38.7.935
  9. Im JG, Kim YS, Ha TY. 1998. Effect of sorghum flour addition on the quality characteristics of muffin. Korean J. Food Sci. Technol., 30(6):1158-1162
  10. Kim CB, Lee SH, Kim MY, Yoon JT, Cho RK. 2002. Effect of addition of leak and dropwort powder on quality of noodles. Korean J. Food Preserv., 9(1):36-41
  11. Kim DH, Kang CS. 2011. Qualitative characteristics of muffins prepared with platycodom grandiflours powder. Korean Hotel Resort Assoc., 10(1):131-139
  12. Kim EJ, Lee JH. 2012a. Qualities of muffin made with jujube powder. J. Korean Soc. Food Sci. Nutr., 41(12):1792-1797 https://doi.org/10.3746/jkfn.2012.41.12.1792
  13. Kim HY, Lee WS. 2012b. 3-level response surface design by using expanded spherical experimental region. Korean J. Appl. Stat., 25(1):215-233 https://doi.org/10.5351/KJAS.2012.25.1.215
  14. Kim JH, Kim JH, Yoo SS. 2008. Impacts of the proportion of seatangle on quality characteristics of muffin. Korean J. Food Cookery Sci., 24(5):565-572
  15. Kim MK, Kim WM, Lee HJ, Choi EY. 2010. Optimization of muffin preparation by addition of dried burdock (Arctium lappa L) powder and oligosaccharide by response surface methodology. Korean J. Food Cookery Sci., 26(5):575-585
  16. Kim SJ, Jung BM, Joo NM. 2012. Optimization of muffin with opuntia humifusa powder response surface methodology. Korean J. Food & Nutr., 25(4):911-921 https://doi.org/10.9799/ksfan.2012.25.4.911
  17. Ko SH, Seo EO. 2010. Quality characteristics of muffin containing purple colored sweetpotato powder. J. East Asian Soc. Dietary Life, 20(2):272-278
  18. McWilliams M. 2001. Foods-experimental perspective 4thed, Life science publication Co., Seoul, pp 353-355
  19. Park SJ, Lee KS, An HL. 2007. Effects of dropwort powder on the quality of castella. J. East Asian Soc. Dietary Life, 17(6):834-839
  20. Park YI, Lee SM, Joo NM. 2014. Quality characteristics and optimization of rice muffin containing chinese artichoke (stachys sieboldi MIQ) powder using response surface methodology. J. Korean Diet Assoc., 20(3):212-226 https://doi.org/10.14373/JKDA.2014.20.3.212
  21. Ryu SY, Jung HS, Park SH, Shin JH, Jung HA, Joo NM. 2008. Optimization of muffins containing dried leek powder using response methodology. J. Korean Diet Assoc., 14(2):105-113
  22. Seo EO, Ko SH. 2014. Quality characteristic of muffin containing beet powder. Korean J. Culin. Res., 20(1):27-37
  23. Seo EO, Ko SH, Kim KO. 2009. Quality characteristics of muffins containing chungkukjang powder. J. East Asian Soc. Dietary Life, 19(4):635-640
  24. Son MG, Cha CG, Park JH, Kim CS, Lee SP. 2005. Manufacture of dropwort extract using brown sugar fructose syrup and oligosacchharides. J. Korean Soc. Food Sci Nutr., 34(9):1485-1489 https://doi.org/10.3746/jkfn.2005.34.9.1485
  25. Sung KH, Hong JS, Seo BH, Choi JJ. 2010. A study of the quality characteristics of sulgidduk added with dropwort powder. J. East Asian Soc. Dietary Life, 20(4):589-595
  26. Yang SM, Kang MJ, Kim SH, Shin JH, Sung NJ. 2010. Quality characteristics of functional muffin containing black garlic extract powder. Korean J. Food Cookery Sci., 26(6):737-744
  27. Yoon MH. Kim KH, Kim NY, Byun MW, Yook HS. 2011. Quality characteristic of muffin prepared with freeze dried-perilla leaves powder. J. Korean Soc. Food Sci. Nutr., 40(4):581-585 https://doi.org/10.3746/jkfn.2011.40.4.581