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KMID : 1134820170460030381
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 3 p.381 ~ p.0
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Characterization and Process Optimization of Cookies Prepared with Steamed Liriopis Tuber Extract Using Response Surface Methodology
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Lee Hyun-Jung
Kim Min-Ji
Lee Seo-Youn
Kim Doo-Hyun
KimWon-Baek
Park So-Hae
Lee Hee-Seob
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Abstract
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This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.
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KEYWORD
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steamed Liriopis tuber extract, cookie, optimization, response surface methodology (RSM)
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