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Quality Characteristics and Optimization of Rice Cookies with Nuts by Response Surface Methodology  

Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University)
Lee, Eun Ji (Dept. of Traditional Dietary Life Food, Graduate School, Sookmyung Women's University)
Kim, Myung-Hyun (Dept. of Food and Nutrition, Sookmyung Women's University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.2, 2014 , pp. 208-216 More about this Journal
Abstract
The purpose of this study was the optimization of mixing ratio of rice flour, potato starch and soybean flour baking domestic rice cookies with nuts. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the optimal combination of rice flour ($X_1$), potato starch ($X_2$) and soybean flour ($X_3$). The physical properties of 16 samples were analyzed, including color L (p<0.001), color a, color b (p<0.05), spreadability (p<0.05) and hardness (p<0.05). In sensory evaluations, color (p<0.05), flavor, taste (p<0.05), crunch (p<0.05) and overall quality (p<0.05) were differed significantly among the samples. The optimal compositional ratios were 78.90 g rice flour, 18.96 g potato starch, and 15.90 g the soybean flour in 420 g total weight.
Keywords
Rice flour; cookie; sensory evaluation; optimization; response surface methodology(RSM);
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Times Cited By KSCI : 10  (Citation Analysis)
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