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KMID : 1134820140430040592
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 4 p.592 ~ p.603
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Investigation of Factors on the Sensory Characteristics of Milk Bread with Tumeric Powder (Curcuma longa L.) Using Fractional Factorial Design Method
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Jung Kyong-Im
Park Jae-Ha
Kim Mi-Jeong
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Abstract
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We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk (X1), turmeric powder (X2), bread improver (X3), fresh yeast (X4), butter (X5), sugar (X6), and salt (X7)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, X1 (P<0.05) and X4 (P<0.0001) exhibited significant individual effects, whereas X1*X7, X2*X5, X3*X6, and X4*X6 indicated significant interaction effects (P<0.05). For the IA, X1 (P<0.0001), X4 (P<0.0001), X6 (P<0.05), X2*X4 (P<0.05), and X3*X6 (P<0.01) showed individual and interaction effects, respectively. For the FT, X1 and X2 showed the most significant individual effect (P<0.0001), followed by X4, X5 and X6 (P<0.05) in descending order. X4*X7 indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, X4 appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, X6, X1, X2, and X5 indicated both individual and interaction effects. X3 and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.
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KEYWORD
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turmeric powder, fractional factorial design method, milk bread, sensory characteristics, 2-way interaction effect
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