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KMID : 1011620060220010045
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 1 p.45 ~ p.55
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Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology
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Ju Shin-Yoon
Kim Hyun-Jin
Paik Jae-Eun
Joo Na-Mi
Han Young-Sil
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Abstract
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The purpose of this study was to determine the optimal mixing conditions of three different amounts of spinach powder, butter and egg for the preparation of spinach muffins. The mixing condition for spinach muffins was optimized by response surface methodology. Egg was the most influential on height. The maximum point was achieved with 30.08 g of spinach powder, 247.69 g of butler and 184.97 g of egg. The optimum mixing rates of spinach power, butter and egg were 29.51 g，252.24 g and 192.33 g for color, 32.43 g, 249.87 g and 180.90 g for overall quality and 28 ? 34 g, 250 ? 260 g and 175 ? 210 g for maximum score of overall organoleptic quality, respectively.
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KEYWORD
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spinach powder, butter, egg, response surface methodology
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