DOI QR코드

DOI QR Code

Quality Characteristics of Muffins with added Dukeum (pan-fired) Ramie Leaf (Boehmeria nivea) Powder using Response Surface Methodology

반응표면분석에 의한 덖음 모시풀잎 가루 첨가 머핀의 품질특성

  • Lee, Yu-Jin (Department of Food and Nutrition, Chungbuk National University) ;
  • Woo, Koan-Sik (Department of Functional Crop, National Institute of Crop Science, RDA) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Woon-Ju (Department of Food and Nutrition, Chungbuk National University)
  • 이유진 (충북대학교 식품영양학과) ;
  • 우관식 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 김운주 (충북대학교 식품영양학과)
  • Received : 2010.11.01
  • Accepted : 2010.12.22
  • Published : 2010.12.31

Abstract

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

Keywords

References

  1. 식품공전. 2002. 한국식품공업협회
  2. Cochran WG. Cox GM. 1950. Experimental designs. 2nd edition, John Whily & Sons, Inc. New York. London
  3. 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):1588-1162
  4. Ivan S, Igor S, Marek V. 2003. Primary reactions of sucrose thermal degradation. J. Anal. Appl. Pyrol. 70(2):493-504 https://doi.org/10.1016/S0165-2370(03)00007-X
  5. Jeon SY, Jeong SH, Kim HC, Kim MR. 2002. Sensory characteristics of functional muffin prepared with ferulic acid and phydroxybenzoic acid. Korean J. Soc. Food Cookery Sci., 18(5):476-481
  6. Jeon SY, Kim HC, Kim MR. 2003. Quality characteristics of functional muffins containing hesperetin. Korean J. Soc. Food Cookery Sci., 19(3):324-327
  7. Joo SY, Kim HJ, Paik JE, Joo Nami, Han YS. 2006. Optimization of Muffin with Added Spinach Powder. Korean J. Food Cookery Sci., 22(1):45-55
  8. Kim HJ, Choi JH, Kim HD, Park CC. 1994. A Study on the improvement of antimicrobial activity and crease resistance of Korea traditional Hansan ramie fabrics. J. Korean Soc. Dyers Finishers, 6(4):285-292
  9. Kim SI, Han YS. 1993. Sensory and instrumental texture properties of Songpypyuns and Mosipulpyuns according to the cooking conditions. Korean J. Soc. Food Sci., 9(3):211-218
  10. Kim SI, An HJ, Han YS, Pteun JH. 1993. Sensory and instrumental texture properties of rice cakes according to the addition of Songpy (pine tree endodermis) or Mosipul (china grass leaves). J. Korean Soc. Food Nutr., 22(5):219-226
  11. Kim SG, Chungm DH, Kwon BS, Lim JT. 1993b. Effect of different fertilizers on growth and fiber yield in ramie plant. Korean J. Crop Sci., 38(3):235-239
  12. Kwon BS, Kim SG, Chung DH, Lim JT. 1993. Effect of winter mulching on growth and fiber died of Ramie plant. Korean J. Crop Sci., 38(3):208-212
  13. Park HJ, Moon YH, Oh YB. 1996. Effect of growth regulator and sterilization method on multiple shoot inducation through sucker and stem node culture in ramie (Boehmeria nivea Hooker et Arnot). Korean J. Crop Sci., 41(6):704-709
  14. Park SH, Lim SI. 2007. Quality characteristics of muffin added red yeast rice flour. Korean J. Food Sci. Technal. 39(3): 272-275
  15. Prosky L, Asp NG, Furda I, Deuries, JWS Chweizer, TF, Harland, BF. 1984. Determination of total dietary fiber in foods. Food products and total diets. Tnterlaboratory study. JAOAC. 67(6):10044-1052
  16. Quintas M, Brandão TRS, Silva CLM. 2007. Modelling autocatalytic behaviour of a food model system - Sucrose thermal degradation at high concentrations. J. Food Engin. 78(2):537-545 https://doi.org/10.1016/j.jfoodeng.2005.10.031
  17. Rhie JS, Choi KE .2003. An experimental study of retting conditions of domestic ramie fiber. Korean J. Human Eoology, 6(1):27- 34
  18. Ryu SY, Jung HS, Park SH, Shin JH, Jung HA, Joo MM. 2008. Optimization of muffins containing dried leek powder using response surface methodology. J. Korean Diet Assoc., 14(2):105-113
  19. Shin IY, Kim HI, Kim CS, Whang K. 1999. Characteristics of sugar cookies with replacement of sucrose with sugar alcohols (I) organoleptic characteristics of sugar alcohols cookies. J. Korean Soc. Food Sci. Natr., 28:850-857