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http://dx.doi.org/10.9799/ksfan.2012.25.4.911

Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology  

Kim, Soojeong (Dept. of Food & Nutrition, Sookmyung Women's University)
Jung, Bok-Mi (Major in Food Science and Nutrition, Chonnam National University)
Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.4, 2012 , pp. 911-921 More about this Journal
Abstract
The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.
Keywords
Opuntia humifusa powder; muffin; sensory evaluation; optimization; response surface methodology;
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Times Cited By KSCI : 19  (Citation Analysis)
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