• Korean journal of food and cookery science
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• v.24 no.4
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• pp.473-479
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• 2008

The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between $63.25{\sim}64.50$ g and were $5.77{\sim}6.42$ cm in height. In a texture analyzer test, muffins prepared via the single-stage method with butter evidenced the highest hardness, gumminess, and chewiness values among the five kinds of muffin prepared in these experiments. The springiness value was highest in the muffin prepared via the foam method with grape seed oil. In the sensory evaluation, we detected no significant differences among the muffins in terms of flavor($4.76{\sim}5.24$), taste($4.65{\sim}5.29$), softness ($4.65{\sim}5.41$), and overall acceptability ($4.47{\sim}5.29$). In the chemical composition analysis, moisture and crude protein contents were found to be higher in the control group(p<0.05) than in the muffin prepared via the foam method with grape seed oil(p<0.01). We noted no significant differences among the muffins in terms of crude lipids or crude ash content.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.391-396
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• 2001

Effects of substitution of stevioside and maltitol with sugar on the quality characteristics of pound cake and butter cooky were investigated. Pound cakes increased in baking loss rates and decreased in water contents with substitution of sugar by stevioside and malitol. The yellow values of interior of pound cakes, and the lightness and yellow values of surface of butter cookies significantly decreased with substitution of sugar by stevioside and maltitol. Most of texture parameters such as hardness, chewiness, springiness, cohesiveness and gumminess of pound cakes, and hardness and brittleness of butter cookies also decreased with substitution sugar by stevioside and maltitol. In sensory evaluation, texture and appearances of pound cakes containing stevioside and maltitol were positively different compared to that of sugar control. However, butter cookies containing stevioside and maltitol were negatively different in texture and positively different In appearance compared to that of sugar control. Taste, flavor, sweetness and overall acceptability of pound cakes and butter cookies were not different between sugar and stevioside group. In conclusion, textures and appearances of pound cakes might be improvable without affection on other characteristics, and butter cookies were almost the same as the results of Pound cakes except deterioration of appearance, when sugar were substituted with stevioside and maltitol.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.163-174
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• 2002

Peanut is one of the principal oil seeds in the world as a rich source of edible oil and protein. Peanut quality arises as a result of a complex interaction of genetic, physiological and biochemistry processes that produce the chemical composition of the peanut seed. The major factors influencing seed quality are degree of maturity and digging and drying, curing and storage as a series of harvesting. The end products, peanut butter, salted seed, confections, roasting stock and by-products are favored in world-wide because of their unique roasted peanut flavor, Literatures are reviewed mainly focusing on the physiological properties and nutritional quality of oil, protein and flavor in peanut. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied. The objectives of this paper were to review and summarize the results obtained from the improving quality breeding program and evaluation of the chemical composition in peanut up to now.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.516-524
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• 2005

This study was conducted to develop a functional cookie with the addition of a sweet pumpkin powder on a cookie shape, that showed high preference level to all age group and that was very easily to store because of low moisture content, by substituting partially a sweet pumpkin powder for reducing content of wheat flour. This study has produced the sensory optimal composite recipe by making iced cookies, respectively, with each 5 level of Sweet pumpkin powder($X_{1}$), sugar($X_{2}$), butter($X_{3}$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in color, appearance, flavor, overall quality(p<0.05), texture(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness, spread ratio, hardness(p<0.05). Also sensory optimal ratio of Sweet pumpkin cookie was calculated as sweet pumpkin powder 81.8g, sugar 116.6g, butter 210.7g, and it was revealed that the factors of influencing cookie aptitude were in order of Sweet pumpkin powder, butter, sugar.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.243-251
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• 2008

This purpose of this study was to develop a functional muffin by adding yam powder in the shape of a muffin as a partial surrogate for wheat flour. The yam has been found to be effective for liver and kidney function, as well as the digestion of protein, since it produces glucuronic acid in the body. Therefore, the purpose of this study was to determine the optimal mixing conditions of yam muffins by adjusting the amounts yam powder, butter, and sugar. The mixing conditions for the yam muffins included 3 categories: yam powder $(X_1)$, sugar $(X_2)$, and butter $(X_3)$ by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). The effects of the three variable additions on muffin quality were examined via physical and chemical experiments, such as the analysis of texture (hardness, cohesiveness, springiness, gumminess), coloration (lightness, redness, yellowness), and height. Lastly, we performed a sensory test, which revealed significant findings for gumminess, color, appearance, flavor, softness (p<0.05), redness, and overall quality (p<0.01). Consequently, the optimal mixing rate which best satisfied the sensory items were 34.35g of yam powder, 80.15 g of sugar, and 80.55 g of butter.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.105-113
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• 2008

The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.121-128
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• 2010

This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology(RSM). The effects of the addition of the three variables on the quality of Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.626-635
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• 2008

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.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.