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KMID : 0665420080230050621
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Korean Journal of Food Culture
2008 Volume.23 No. 5 p.621 ~ p.628
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Optimization of Formulation Condition for Muffins with Added Broccoli Powder
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Shin Ji-Hun
Ryu Seung-Yeon
Lee Sun-Mee
Jeong Hee-Sun
Paik Jae-Eun
Joo Na-Mi
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Abstract
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The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.
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KEYWORD
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broccoli powder, muffin, response surface methodology
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