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KMID : 0665420080230060761
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Korean Journal of Food Culture
2008 Volume.23 No. 6 p.761 ~ p.770
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Optimization of Spirulina Madeleine Using Response Surface Methodology
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Kim Min-Hee
Kim Hye-Jung
Kim Mi-Yeon
Kim Mee-Ree
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Abstract
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The purpose of this study was to determine the optimum amount of four ingredients (spirulina, sugar, lemon and orange) for the preparation of spirulina madeleine using response surface methodology. Spirulina was added at a level of 3.5-6.0 g, sugar powder, at 40-60 g, while lemon and orange peel were included at a level of 0-8 g. The optimum mixing rates of spirulina powder, sugar powder, lemon and orange were 3.5, 40, 0, and 8 g for overall quality and 3.52, 54.42, 0, and 8 g for maximum score of overall organoleptic quality, respectively.
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KEYWORD
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Madeleine, Spirulina, Response surface methodology
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