반응표면분석법에 의한 비동결 파운드 케이크의 최적 배합비 설정 (Use of Response Surface Methods to Optimize the Formula of Non-frozen Pound Cake)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 14권 / 5호 / 469 ~ 473페이지
· 저자명 : 강병선, 이영춘

초록

The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, rheological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was -16.16℃. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship, whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing times of optimized non-frozen pound cake were reduced by 27~45%. The freezing points of optimized pound cake were depressed below -20℃. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.

영어초록

The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, rheological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was -16.16℃. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship, whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing times of optimized non-frozen pound cake were reduced by 27~45%. The freezing points of optimized pound cake were depressed below -20℃. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.

참고자료

· 없음