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가설 설정
- 05) increased redness in cookies. The (b) values of cookies were hardly influenced by the amounts of sugar and butter. On the other hand, the (b)value was significantly reduced with additional Danggue powder.
제안 방법
- The optimal amounts of Danggue powder, sugar and butter were selected through numerical optimization on a canonical model and through graphical optimization. All the significant items shown in the sensory evaluation were determined by their maxima, from which the response formula determined by the modeling was utilized. And the numerical point was selected through numerical optimization (Fig.
- Afterward, wheat flour, Danggue powder and baking powder were added to the creamed mass over a period of 1 min during mixing at a low speed setting of the machine. The completed dough was aged for 1 hour in a 4℃ refrigerator and then sheeted to a thickness of 20, 15, 12, and 8 mm with the help of a rolling pin. The cookies were cut out with a cookie die of diameter 4 cm and transferred to a lightly greased baking tray.
- The objectives of this study were to partially replace wheat flour in the formulation of cookies with different amounts of onion powder and to perform a systematic investigation of how different process conditions influence physicochemical properties of cookies with lotus root powder using response surface methodology (RSM), as well as to determine the optimal conditions for producing lotus root cookies, and to provide reliable experimental data for the baking process in developing new types of functional foods (Kim et al 2007).
- The Danggue cookie prepared for each test sample was assigned a random 4 digit number. The panelists were asked to evaluate the color, appearance, flavor, texture and overall quality of the cookies by awarding a score ranging from 1 (dislike extremely) to 7 (like extremely).
- , Minneapolis). The results included the significance of the model and of each of its terms in the model equation, the estimated model coefficients, the coefficient of determination, and the lack of fit test.
- The Design Expert 7 Program was used for all research plans, data analysis and optimization analysis on cookies with Danggue powder. Three factors were chosen as independent variables which were the content level of Danggue powder as a partial replacement for flour, sugar and butter, and as dependent variables, chromaticity (L, a, b), spread ratio, hardness and sensory evaluation (color, appearance, flavor, texture and overall quality) were chosen. The maximum and minimum ranges of Danggue powder, sugar and butter were determined to be 3～12 g, 40～80 g, and 80～120 g respectively from preexamination.
데이터처리
- Through numerical optimization of a Canonical Model and graphical optimization, the optimal quantities of Danggue powder, sugar and butter were determined with the optimal point selected using point prediction.For numerical optimization, the goal area was set according to the coefficients of the standard canonical modelcorresponding to the highest sensory test results.
- Statistical analysis of variance (ANOVA) and multiple regression were performed using the Design-Expert 7 program (Stat-Easy Co., Minneapolis). The results included the significance of the model and of each of its terms in the model equation, the estimated model coefficients, the coefficient of determination, and the lack of fit test.
이론/모형
- Sensory evaluation was done according to the seven-point hedonic scale. Processed Danggue cookie was evaluated for its sensoryquality by a 16-student panel at Sookmyung Woman's University.
성능/효과
- 05). As a result, the optimal sensory ratio was determined to be 4.83 g of Danggue power, and 70.46 g of sugar for every 86.08 g of butter.
- A similar result in the texture of cookies made with Yam powder was also reported (Joo et al 2008). As for overall quality, it was shown that as the content of Danggue powder increased, the preference in overall quality decreased (Fig. 3). It was found that when additional Danggue powder is reduced, the Sensory evaluation value improves.
- The sensory evaluation results showed significant values in color (p<0.01), flavor (p<0.01), texture (p<0.05) and overall quality (p<0.05).
후속연구
- As a result of this study, Danggue cookies are considered to be competitive in functionality, quality and preference. Optimization to determine the mixing ratio satisfying consumer preferences and theirwill be the subject of further needed research.
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