|
KMID : 1011620110270020031
|
|
Korean Journal of Food and Cookey Science
2011 Volume.27 No. 2 p.31 ~ p.43
|
|
|
Characteristics and Optimization of Processed Sweet Rice Muffin using Ginger Powder
|
|
이선미:Lee Sun-Mee
주나미:Joo Na-Mi
|
|
|
Abstract
|
|
|
|
The purpose of this study was to develop Zingiber officinale Roscoe powder(ginger powder) sweet rice muffins. The process included substituting sweet rice flour for cake flour and adding ginger powder. The mixing conditions for the ginger powder sweet rice muffins were a control and three levels of ginger powder (A), whole egg (B), and soybean oil (C) using central composite design, and were optimized by response surface methodology. The optimization was analyzed with regard to physical, textural, and sensory properties. Among the sensory properties, variables that appeared to show significant values, such as appearance, flavor, softness and overall quality were used to identify optimums. The numerical and graphical methods used in this study determined that the optimum formulation for ginger powder sweet rice muffins was 8.39 g of ginger powder, 215.37 g of whole egg, and 54.40 g of soybean oil. Ginger increases appetite, enhances metabolism and reduces the speed of aging. These health advantages of ginger provide evidences that ginger powder sweet rice muffins are a good healthy snack, particularly for the elderly.
|
|
|
KEYWORD
|
|
|
ginger powder, muffin, sweet rice, optimization
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|