Use of Response Surface Methods to Optimize the Formula of Non-frozen Pound Cake

반응표면분석법에 의한 비동결 파운드 케이크의 최적 배합비 설정

  • Kang, Byung-Sun (Department of Food Fermentation Technology, Young-Dong University) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 강병선 (영동대학교 와인발효식품학과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 2007.10.28

Abstract

The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, theological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was $-16.16^{\circ}C$. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing tines of optimized non-frozen pound cake were reduced by $27{\sim}45%$. The freezing Points of optimized pound cake were depressed below $-20^{\circ}C$. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.

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