The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology

반응표면분석법을 이용한 천년초 분말 첨가 머핀 제조 조건의 최적화

  • Kim, Soojeong (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Bok-Mi (Major in Food Science and Nutrition, Chonnam National University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 김수정 (숙명여자대학교 식품영양학전공) ;
  • 정복미 (전남대학교(여수)영양식품학전공) ;
  • 주나미 (숙명여자대학교 식품영양학전공)
  • Received : 2012.09.11
  • Accepted : 2012.11.28
  • Published : 2012.12.31
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Abstract

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

Keywords

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