반응표면분석법을 활용한 저상품성 향어(Cyprinus carpio) 쿠키 제조 공정 최적화

Abstract

This study was conducted to optimize the cookie preparation using Israeli crap Cyprinus carpio paste (C-ICP). The results of response surface methodology suggested the selection of other supplementary materials/[soft flour (SF) + ICP] (X1) and SF/ICP (X2) as independent variables, and hardness (Y1), yellowness (Y2), amino acid nitrogen (Y3), and overall sensory acceptance (Y4) as dependent variables. The optimal conditions of OS, SF, and ICP were 35.0%, 40.3% and 24.7%, respectively, and the predicted values of the multiple response optimal conditions Y1, Y2, Y3, and Y4 were 2,006.2 N/m2, 21.1, 30.0 mg/100 g, and a score of 6.6, respectively. Under the optimum conditions, experimental values of Y1, Y2, Y3, and Y4 were 2,010.5 ± 22.3 N/m2, 21.6 ± 0.5, 29.6 ± 0.7 mg/100 g, and a score of 6.9 ± 0.3, respectively, which were not significantly different from the predicted values (P < 0.05). The results on hardness, moisture, VCI yellowness, and lightness suggested that the optimum heating period was 20 min. C-ICP prepared under the optimum conditions was superior in sensory evaluation to cookies without the Israeli carp paste.