Browse > Article

Optimization of Muffin with Dried Rhynchosia Molubilis Powder Using Response Surface Methodology  

Lee, Sun-Mee (Department of Food & Nutrition, Sookmyung Women's University)
Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Korean journal of food and cookery science / v.24, no.5, 2008 , pp. 626-635 More about this Journal
Abstract
The purpose principal objective of this study was to develop a muffin with the addition of jinuni bean powder. The whole Our analysis was conducted by using using Design Expert 7(Stat - Easy Co. Minneapolis). The jinuni bean muffin was produced by varying the contents of jinuni bean powder(A), sugar(B), and butter(C). According to the Response Surface Methodology(RSM), it showed we delineated 16 experimental points, including two replicants. The optimization We attempted to optimize of the jinuni bean muffins was studied with regard to its analysis of rheology and sensory evaluations. As a result of the redness, hardness, and sensory evaluations, characteristics such as color, appearance, flavor, softness, and overall quality showed a varied in accordance with a quadratic model, whereas lightness, yellowness, and cohesiveness, and gumminess showed evidenced a linear model pattern. Lightness, and yellowness decreased with the increases in the of jinuni bean powder content(p<0.0001), while whereas redness increased with the increases of in the content of jinuni bean powder(p<0.001), in case of over 80g, the redness tended to increase decrease again. In addition, hardness(p<0.05), gumminess(p<0.05), and cohesiveness(p<0.01) showed differed significantly differences with the increases of in the jinuni bean powder content. The results of our sensory evaluation results showed demonstrated significant values in color, appearance, flavor, softness,and overall quality values(p<0.05). The optimal formulation, as assessed by numerical and graphical methods, were was determined to be 50.05 g of jinuni bean powder, 78.56 g of sugar, and 90.97 g of butter.
Keywords
jinuni bean powder; muffin; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Kim SH, Kwon TW, and Moon GS. 2005. A major antioxidative Components and Comparison of antioxidative activities in black soybean. Korean J Food Sci Technol 37(1):73-77   과학기술학회마을
2 Messina M. Persky V. Setchell K D R,and Branes. S. 1994. Soy intake And cancer risk:A review of the in vitro and in vivo data. Nutr Cancer 21(1):113-131   DOI   ScienceOn
3 Ko YJ, Joo NM. 2005. Quality Characteristics and Optimization of Iced Cookie with the Addition of jinuni bean(Rhynchosia molubilis). Korean J Food Cookery Sci 21(4):514-527   과학기술학회마을
4 Lee DH, Kwak DH, Kim SM, Ju EJ, Choi HG, Kim OH, Hwang JB, Bae NG, Jung KY, Han JC, Park HD And Choo YK. 2004. Effect of Small Black Soybean Powder n Blood Glucose and Insulin Sensitivity in Streptozotocin-Induced Diabetic Rats. Korean J Soc Food Sci Nutr 33(10):1618-1625   DOI
5 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
6 Kim SO. 2006. Research and industrial trend of the functional components of soybean. Food science and industry 39(1):2-9
7 Chung HJ. 2006. Quality Characteristics of Low- Fat Muffins Containing Whey Protein Concentrate. Korean J Food Cookery Sci 22(6):890-897   과학기술학회마을
8 Mc Williams M. 2001. Foods-Experimental Perpectives 4thed. Life science publication Co. Seoul. pp.98-100
9 Nicol A. 1995. In The bread cookbook. Breakfast muffins. McDowall A,ed. Smithmark Publisher, New York. pp.94-95
10 Kim DH, Kim SD, Kim WJ. 1990. Comparison study of extraction properties of soilds, protein, and, color pigments of several soybean varieties. Korean J Agric Chem Soc 33(1):8-13
11 Park SH, Lim SI. 2007. Quality Characteristics of Muffin Red Yeast Rice Flour. Korean J Food Sci Technol 39(3):272-275   과학기술학회마을
12 Kim SK, Cheigh HS, Kwon TW, B L D'Appolonia, PE Marston. 1978. Rheological and baking studies of compsite flour wheat and naked barley. Korean J Food Sci Technol 10(1):247-251
13 Lee SM, Joo NM. 2007. The Optimization of Muffin with the Addition Dried Pumpkin Powder. Korean J Dietetic Association 13(4):368-378
14 Lee YT. 2007. Ouality Characteristics and Antioxdative Activity of Soybean Curd Containing Small Black Soybean. Korean Soybean Digest 24(1):14-22
15 Kang SA, Jang KH, Cho YH, Hong KG, Suh JH, Choue RW. 2003. Effects of Artifical Stomach Fluid and Digestive Enzymes on the Aglycone Isoflavone Contents of Soybean and Black bean(Rhynchosia molubilis: Yak-Kong). Korean J Nutr Society 36(1):32-39