Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Optimal Conditions for Sweet Rice Muffin Lotus (Nelumbo nucifera Gaertn) Seed Powder, Applying the Response Surface Method

반응표면분석법을 이용한 연자육 분말 첨가 찹쌀머핀의 품질 특성 및 최적화

  • Kim, Boram (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • Received : 2019.08.14
  • Accepted : 2019.12.11
  • Published : 2020.02.02
Download PDF
⟨ Previous Next ⟩

Abstract

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X1) and soybean oil (X2). The muffin formulation was optimized using rheology. Lightness (P<0.01) displayed a quadratic model pattern, whereas yellowness (P<0.01) and redness (P<0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P<0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P<0.01), taste, overall quality, and appearance (P<0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.

Keywords

References

  1. Alcantara EN, Speckmann EW (1976): Diet, nutrition, and cancer. Am J Clin Nutr 29(9):1035-1047 https://doi.org/10.1093/ajcn/29.9.1035
  2. Cho AR (2017): Almond powder as fat replacer in white pan bread. Masters degree thesis. KyungHee University. pp.2-3
  3. Choi SN, Chung NY (2006): Quality characteristics of pound cake with vegetable oils. Korean J Food Cook Sci 22(6):08-814
  4. De Vry J, Maurel S, Schreiber R, de Beun R, Jentzsch KR (1999): Comparison of hypericum extracts with imipramine and fluoxetine in animal models of depression and alcoholism. Eur Neuropsychopharmacol 9(6):461-468 https://doi.org/10.1016/S0924-977X(99)00005-X
  5. Hong JY (2019): Quality characteristics of muffin added with Elaeagnus multiflora powder. Korean J Food Preserv 26(1):4-82
  6. Hwang JB, Yang MO, Shin HK (1998): Survey for amino acid of medicinal herbs. Korean J Food Sci Technol 30(1):35-41
  7. Im JG, Kim YS, Ha TY (1998): Effect of sorghum flour addition on the quality characteristics of muffin. Korean J Food Sci Technol 30(5):1158-1162
  8. Jo JS (2000): Food material science. Moonundang Publishing Co. Seoul. pp.217-218
  9. Johnson FC (1990): Characteristics of muffins containing various levels of waxy rice flour. Cereal Chem 67(2):114-118
  10. Jung KI, Cho EK (2011): Effect of brown rice flour on muffin quality. J Korean Soc Food Sci Nutr 40(7):986-992 https://doi.org/10.3746/jkfn.2011.40.7.986
  11. Jung KI, Shin ES, Kim SA (2008): Quality characteristics of muffins with different fat and methods. Korean J food Cook Sci 24(4):473-479
  12. Kang M, Pyun KH, Jang CG, Kim H, Bae H, Shim I (2005): Nelumbinis Semen reverses a decrease in hippocampal 5-HT release induced by chronic mild stress in rats. J Pharm Pharmacol 57(5):651-656 https://doi.org/10.1211/0022357056055
  13. Kim BR, Joo NM (2012): Optimization of sweet rice muffin processing prepared with Oak mushroom (Lentinus edodes) powder. J Korean Soc Food Cult 27(2):202-210 https://doi.org/10.7318/KJFC/2012.27.2.202
  14. Kim DS, Shin JH, Joo NM (2016): Quality characteristics and optimization of rice muffins prepared by substituting salt with Spergularia marina L. Griseb using response surface methodology. Korean J Food Nutr 29(2):186-199 https://doi.org/10.9799/ksfan.2016.29.2.186
  15. Kim HJ (2015): Preparation of Yakgwa with different ratios of waxy rice flour and its quality characteristics during storage. Masters degree thesis. Chonnam National University. p.2
  16. Kim HY, Seo HI, Ko JY, Song SB, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS, Kim CS, Jeong HS, Woo KS (2012): Physicochemical characteristics of the muffin added glutinous and non-glutinous Sorghum (Sorghum bicolor L. moench) powder. Korean J Food Nutr 25(3):490-498 https://doi.org/10.9799/ksfan.2012.25.3.490
  17. Kim JO, Shin MS (2002): The effect of added water volume on the textural properties of Injulmi made from waxy rice flours using different milling methods. Korean J Hum Ecol 5(2):33-43
  18. Kim YK, Jung SL, Cha SY, Yi JY, Kim DI, Yoo DI, Hyun TK, Jang KI (2019): Quality and antioxidant properties of muffin added with 'Fuji' apple pomace powder. J Korean Soc Food Sci Nutr 48(3):319-327 https://doi.org/10.3746/jkfn.2019.48.3.319
  19. Lee BG (2010): (A) study on the functional quality characteristics of bread added with Nelumbo nucifera. Doctors degree thesis. Yeungnam University. pp.5-6
  20. Lee KS, Cho CW, Kang MK, Bae HS, Kim KS, Shim IS (2008): The antidepressant effect of nelumbinis semen on forced swimming test in the rat. Korean J Stress Res 16(2):99-106
  21. Lee SM, Joo NM (2011): Characteristics and optimization of processed sweet rice muffin using ginger powder. Korean J Food Cook Sci 27(2):31-43 https://doi.org/10.9724/kfcs.2011.27.2.031
  22. Liu CP, Tsai WJ, Lin YL, Liao JF, Chen CF, Kuo YC (2004):The extracts from Nelumbo Nucifera suppress cell cycle progression, cytokine genes expression, and cell proliferation in human peripheral blood mononuclear cells. Life Sci 75(6):699-716 https://doi.org/10.1016/j.lfs.2004.01.019
  23. Mukherjee PK, Pal SK, Saha K, Saha BP (1995): Hypoglycaemic activity of Nelumbo nucifera gaertn. (Fam. Nymphaeaceae) rhizome (methanolic extract) in streptozotocin-induced diabetic rats. Phytother Res 9(7):522-524 https://doi.org/10.1002/ptr.2650090712
  24. Park EJ (2016): Quality characteristics of muffin added with Actinidia polygama powder. Culin Sci Hosp Res 22(2):125-135 https://doi.org/10.20878/cshr.2016.22.2.011011
  25. Park GS (2014): Optimization of muffin preparation upon addition of Jerusalem Artichoke powder and oligosaccharide by response surface methodology. J Korean Soc Food Cult 29(1):101-110 https://doi.org/10.7318/KJFC/2014.29.1.101
  26. Seo JH, Choi YH, Yoo MY, Hong KS, Lee BH, Yon GH, Kim YS, Kim YK, Ryu SY (2006): Isolation of dihydrophaseic acid from seed extract of Nelumbo nucifera. Korean J Pharmacogn 37(4):290-293
  27. Yang HY, Cho YJ, Oh SS, Park KH (2003): Effects of ratio and temperature of soybean oil or butter on the quality of sponge cake. Korean J Food Sci Tech 35(5):856-864
  28. You JS (2014): Antioxidant and antiobesity effects of lotus (Nelumbo nucifera) root and seed grown in Korea. Doctors degree thesis. Inha University. pp.3-5