Optimization of Muffins Containing Dried Leek Powder Using Response Surface Methodology.
- Author:
Seung Yeon RYU
1
;
Hee Sun JUNG
;
Sang Hyun PARK
;
Ji Hun SHIN
;
Hyeon A JUNG
;
Nami JOO
Author Information
1. Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea. syeon0420@hanmail.net
- Publication Type:Original Article
- Keywords:
leek powder;
muffin;
response surface methodology
- MeSH:
Butter;
Hardness;
Light;
Linear Models;
Rheology
- From:Journal of the Korean Dietetic Association
2008;14(2):105-113
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
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.
