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KMID : 1011620150310020175
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 2 p.175 ~ p.184
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The Quality Characteristics of Cookies Prepared with Agaricus blazei Murill
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이희정:Lee Hee-Jeong
정희선:Jeong Hee-Sun/주나미:Joo Na-Mi
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Abstract
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The purpose of this study was to determine the optimal mixing ratio of Agaricus blazei Murill powder and butter in the preparation of cookies. The experimental design utilized herein was based on central composite design for response surface methodology, which included 10 experimental points, including 2 replicates for Agaricus blazei Murill and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final mixed product. The spread ratio increased significantly with an increase in Agaricus blazei Murill powder and butter (p<0.05). The response surface methodology was applied to evaluate the effect of Agaricus blazei Murill powder and butter on cookie moisture and color (L, a) (p<0.001). Sensory evaluation showed significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.01) in the predicted model. The optimum formulation by numerical and graphical methods was calculated as follows: Agaricus blazei Murill powder 3.63 g, butter 55.37 g.
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KEYWORD
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Agaricus blazei Murill powder, cookie, sensory evaluation, optimization, response surface methodology (RSM)
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