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http://dx.doi.org/10.20878/cshr.2017.23.4.009

Quality Characteristics and Optimization of Rice Pound Cake prepared with Euonymus alatus by Using Response Surface Methodology  

Kim, Dah-Sol (Dept. of Food Science & Nutrition, Sookmyung Women's University)
Jeong, Hee Sun (Major in Traditional Dietary Life Food, Graduate School of Professional Studies Traditional Culture & Arts, Sookmyung Women's University)
Joo, Nami (Dept. of Food Science & Nutrition, Sookmyung Women's University)
Publication Information
Culinary science and hospitality research / v.23, no.4, 2017 , pp. 81-92 More about this Journal
Abstract
This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.
Keywords
Euonymus alatus; Rice pound cake; Sensory evaluation; Optimization; Response surface methodology;
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Times Cited By KSCI : 10  (Citation Analysis)
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