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http://dx.doi.org/10.7318/KJFC.2008.23.5.621

Optimization of Formulation Condition for Muffins with Added Broccoli Powder  

Shin, Ji-Hun (Department of Food & Nutrition, Sookmyung Women's University)
Yeon, Ryu-Seung (Department of Food & Nutrition, Sookmyung Women's University)
Lee, Sun-Mee (Department of Food & Nutrition, Sookmyung Women's University)
Jeong, Hee-Sun (Department of Food & Nutrition, Sookmyung Women's University)
Paik, Jae-Eun (Department of Food & Nutrition, Bucheon Collage)
Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.23, no.5, 2008 , pp. 621-628 More about this Journal
Abstract
The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.
Keywords
broccoli powder; muffin; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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