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Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrin
- Title
- Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrin
- Authors
- Kim Y.S.; Cho M.S.
- Ewha Authors
- 조미숙
- SCOPUS Author ID
- 조미숙
- Issue Date
- 2020
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- ISSN
- 1226-3311
- Citation
- Journal of the Korean Society of Food Science and Nutrition vol. 49, no. 1, pp. 80 - 89
- Keywords
- Consumer acceptance; Optimization; Pear; Pound cake; Response surface methodology (RSM)
- Publisher
- Korean Society of Food Science and Nutrition
- Indexed
- SCOPUS; KCI
- Document Type
- Article
- Abstract
- The purpose of this study was to develop a healthy pear pound cake by partially substituting sugar with pear and optimizing the mixture ratio of wheat flour, resistant starch (RS4), and digestion resistant maltodextrin (DRM). To optimize the proportions of wheat flour, RS4, and DRM, the research adapted the D-optimal design of response surface methodology (RSM) and yielded 12 experimental points. Polynomial models were developed using the RSM based on the physicochemical characteristics and sensory attributes. The results indicated that wheat flour had the most significant effect on the specific volume, height, pH, and hardness. In contrast, the browning index of crust and crumb were affected mostly by DRM. The results of the consumer acceptance test showed that DRM was the main factor influencing the overall acceptance, taste, flavor, texture, and the degree of sweetness. Based on these tests, the optimal composition ratio was found to be 50.9% wheat flour, 30.0% RS4, and 19.1% DRM. © 2020 Korean Society of Food Science and Nutrition. All rights reserved.
- DOI
- 10.3746/jkfn.2020.49.1.80
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
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