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Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology

반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화

  • Jung, Bok-Mi (Major in Food Science and Nutrition, Chonnam National University) ;
  • Kim, Dah-Sol (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Department of Food & Nutrition, Sookmyung Women's University)
  • 정복미 (전남대학교(여수) 영양식품학전공) ;
  • 김다솔 (숙명여자대학교 식품영양학전공) ;
  • 주나미 (숙명여자대학교 식품영양학전공)
  • Received : 2012.09.11
  • Accepted : 2013.02.15
  • Published : 2013.02.28

Abstract

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of $6.64{\pm}0.54mg/g$ and $90.12{\pm}0.42%$, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11 g of Opuntia humifusa powder, 35.00 g of sugar and 50.54 g of butter.

Keywords

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