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KMID : 0665220160290020186
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 2 p.186 ~ p.199
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Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergularia marina L. Griseb using Response Surface Methodology
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Kim Dah-Sol
Shin Ji-Hun
Joo Na-Mi
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Abstract
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The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.
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KEYWORD
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Spergularia marina L. Griseb , rice muffin , sensory evaluation , optimization , response surface methodology (RSM)
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