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1 761,03&"/+'00%$6-563& hjjaím pplpp ¼jhj Optimization of Spirulina Madeleine Using Response Surface Methodology Min Hee Kim, Hye Jeong Kim, Mi Yeon Kim, Mee Ree Kim* Department of Food & Nutrition, Chungnam National University Abstract The purpose of this study was to determine the optimum amount of four ingredients (spirulina, sugar, lemon and orange) for the preparation of spirulina madeleine using response surface methodology. Spirulina was added at a level of g, sugar powder, at g, while lemon and orange peel were included at a level of 0-8 g. The optimum mixing rates of spirulina powder, sugar powder, lemon and orange were 3.5, 40, 0, and 8 g for overall quality and 3.52, 54.42, 0, and 8 g for maximum score of overall organoleptic quality, respectively. Key Words: Madeleine, Spirulina, Response surface methodology * ²ºkm aºømlamj hmefmºmma e¼¼jaaø ºÐíjzh h²º îmjk aahj¼e Øjfkº aajºjhjº *Nî+FPOî²áa ají +BOHoaa -FF 0) a Ò,P+PP Ðaj,JN-FFq ajj,jnîgðz ³ajj +PPî¼jî ØºjfkmÐ jmmkl¼íí²m majºôímí Ð²m º j³h}l¼hù º #JMZL4BQFST+FPOî ³j 4QJSVMJOB² aù BMHBFja ºjzí Øjmw² jj ³ h mø º,BZ :BOHîj²º mjøº jjº,bz j²ºj a j gjj²gsff GBUUZBDJEaºjMJOPMFJDBDJEγMJOPMFOJD BDJEîjº.BIBKBO,BNBUm²gÐ¼ î²îmd ì j j î a º $JGFSSJ j amj j jùeò»zmò²j $JGFSSJ,BZkm³ k,bz1jofsp&tusbebjº Øºjj² gjjºdp# kmjj ²QIFOPJDBDJEUPDPQIFSPMTβDBSPUFOFºj jº )FSCFSU%SJWBT.JSBOEBî,BQPPS.FIUB ²jjØ² *Corresponding author: Mee Ree Kim, Department of Food and Nutrition, Chungnam National University, 220 Gung-dong, Yuseong-gu, Daejeon, Korea Tel: Fax: mrkim@cnu.ac.kr

2 762 7PM/P pjºkj iòldl mkkjºº j¼jm¼ja Ø³haa º a³ l¼õvh j¼jømø² ²jº²Õ v³jají jkhjíõ jº l ** í²j &4 ¼adÅ h då hº jº jí jajíj²5bcmf zºí²íj ajdå²jþ º adå,judifo"je.0%&-,4464"eñh njí eåjº jeoºd Hj P $Ùe n jjº lm ídk²j adåjh 3FTQPOTF4VSGBDF.FUIPEPMPHZ34.m jºjmljj 9 adå Ð <Table 1> Normal composition and increment of spirulina madeleine formula Ingredient Weight(g) Increment(g) Spirulina powder 5.0 ±1.5 Sugar powder 50 ±10 Lemon 4 ±4 Orange 4 ±4 Flour 50 - Butter 50 - Egg 50 - Baking powder <Table 2> Variations and their level or central composition design of spirulina madeleine Variables Code Coded-Variable levels Spirulina powder(g) X Sugar powder(g) X Lemon(g) X Orange(g) X O j5bcmfzºm mjºjj H adåj H MFNPOa HPSBOHFa Hºjí jºíhdø²ð -BC d TQSJOHJOFTT DPIFTJWFOFTT $IFXJOFTT HVNNJOFTTIBSEOFTT³d Ð kjº Ð í Ð² í %JHJUBM DPMPSNFBTVSJOHEJGGFSFODFDBMDVMBUJPONFUFS.PEFM /%%1/JQQPO%FOTIPLV$P-5%+BQBO j- -JHIUOFTTB 3FEOFTTC :FMMPXOFTTs jj¼}jbbm jfs º jh d-bcsbbº q íqí Òj 5FYUVSFBOBMZTFS 5"95.JDSPTUBCMF4ZTUFNT DP&OHMBOEj TQSJOHJOFTT DPIFTJWFOFTTá HVNNJOFTTÐ IBSEOFTT jºj¼}jbbm jfs ºÕ5BCMF zº <Table 3> Operating condition of Texture Analyzer for spirulina madeleine Operating conditions File type 10 g Acquisition rate 200 pps Contact area mm 2 Contact force 5.0 g Pre-test speed 5.0 mm/s Test speed 5.0 mm/s Post-test speed 5.0 mm/s Strain 70% Time 2.0 sec Trigger type Auto 10 g

3 <Table 4> Effect of preparing condition of spirulina madeleine on color, texture different coded values of treatment conditions Exp. No Spirulina powder (g) Experimental factor Response factor Real value (g) Coded variables Color Texture Sensory Sugar powder (g) Lemon (g) Orange (g) X 1 X 2 X 3 X 4 L value a value b value Springiness Cohesiveness Gumminess Hardness Overall acceptability cd 1) lm d ab bcde ab abc 5.9 a 6.3 a a ijk b de bc def ghij 5.0 abcde 5.0 abc b bc c ab a a abc 5.3 abcd 5.7 a a lmn b ab b cde fghi 5.7 ab 5.9 a bc fghi c e cde efg ghij 4.9 abcde 5.0 abc def ghi ef e efgh bcd bcde 5.0 abcde 4.9 abc fg jkl i bcd cde def fghi 5.0 abcde 5.3 abc efg bc i bcd bcd def ghij 5.4 abc 5.6 ab a o a e bcd cde defg 5.1 abcde 5.4 abc j b k ab fgh ab ab 3.7 e 3.9 bc ij bcd jk e hij bcd abcd 4.3 bcde 4.7 abc k defg m e defgh de efg 5.0 abcde 5.3 abc kl ijk o de efgh ab a 4.3 bcde 4.7 abc de mno f ab bcd a ab 4.4 abcde 4.7 abc hi bc l e bcde def ghij 4.9 abcde 5.1 abc def bcde gh bcd bc def ghij 4.3 bcde 4.7 abc def no g a jk efg fghi 4.3 bcde 4.6 abc fg mno hi ab k g ij 4.9 abcde 5.0 abc hi klm k e k fg ghij 3.9 de 3.7 c ji a n bcd bcd de fghi 4.0 cde 3.7 c bc hij d abc cde def ghij 4.6 abcde 4.7 abc gh cdef j f ijk fg hij 4.4 abcde 5.3 abc d bcde de cde cde bcd cdef 4.7 abcde 4.7 abc l no p bcd jk efg efgh 4.0 cde 4.6 abc fg efgh jk de ghi def efgh 4.6 abcde 4.9 abc a bcd b ab bcde fg ij 4.4 abcde 4.9 abc 1)a-p Different superscripts within a same row are significantly different by Duncan s multiple range test at p<0.05. Purchase h j j a í m 7 6 3

4 764 7PM/P ³d jí³djkh j² ¼jhj¼j ¼je jf j³ákjº³d² Ð ººk jºkjº¼k ³áí}j} jùfajº² jnj»j jº ì²%ftjho&yqfsu5sjbmj hj "/07"j ²%VODBO TNVMUJQMFSBOHFUFTU eájº *** jajíõm jjmôaða Õd³dj ²5BCMFzºd Ù- -JHIUOFTTsB 3FEOFTTsC :FMMPXOFTT s TQJOHJOFTT DPIFTJWFOFTT á HVNNJOFTTÐ IBSEOFTT³d Ð PWFSBMMBDDFQUBCJMJUZk QVSDIBTF Õmd jº Ð jajj aaj-bcsqj²k º5BCMFadÅjad Åjaj -saj²k º 5BCMFz²j ² jají-sbsk äùºaajjð-s Bs¼kk²²aj j +PPaajÐ aaajþ º jº *Nî adåjad Åjaj-saj²k º 5BCMFz²adÅpj í-skäbùº-sb scsm¼j3 íjð²þ jº5bcmf'jhvsf í-sbscs¼km i äjadå adåaj-sbs²k ºjadÅj HadÅ H -s¼ bb H ºBs ¼kj HadÅ H bb H ºzjkj aj-sbsqj²kº aadåaj-sajbs aj²kja H ØadÅôBsak º qd jajj aaja áð²jaaj <Table 5> Polynomial equations calculated by RSM program for mixing of spirulina madeleine Responses Polynomial equation 1) R 2 2) p value L value Y 1 = X X X X *** a value Y 2 = X X X X *** b value Y 3 = X X X X *** Springiness Y 4 = X X X X * Cohesiveness Y 5 = X X X X ** Gumminess Y 6 = X X X X * Hardness Y 7 = X X X X ** Overall acceptability Y 8 = X X X X * Purchase Y 9 = X X X X ) X 1 is Spirulina content, X 2 is Sugar powder content, X 3 is Lemon content, X 4 is Orange content and Y1-Y9 are intensity score of the attributes. 2) R 2 is coefficient of determination. *p<0.05, ** p<0.01, *** p<0.001.

of spirulina madeleine ôaj²kº5bcmfáa ajíðaajôða ajºjj º

5 hjjaím 765 <Figure 1> Response surface for L value of spirulina madeleine <Figure 2> Response surface for a value of spirulina madeleine ôaj²kº5bcmfáa ajíðaajôða ajºjj º +BOHÐ²j ºÐqk² j jì mq ºØ +VOHîÐ jìºjaj Æìºjº,BXBTPNF:BNBOP ºhjjaaíá

766 7PM/P <Figure 3> Response surface for b value of spirulina madeleine ÐkºÙºadÅj adåjaj áajð²qj² k º5BCMF¼jm¼ j3 ímða jð² ¼j3 íj Ð²aºá ¼j3 mðajð ²aÐ¼ j3 íjð² aº5bcmf zadåaíáð kºùºadåaj áají

6 766 7PM/P <Figure 3> Response surface for b value of spirulina madeleine ÐkºÙºadÅj adåjaj áajð²qj² k º5BCMF¼jm¼ j3 ímða jð² ¼j3 íj Ð²aºá ¼j3 mðajð ²aÐ¼ j3 íjð² aº5bcmf zadåaíáð kºùºadåaj áají Ð²qjìíaa³jº Ùº'JHVSFbbí qk²áð ¼kaôk äº ³d Ð Ð²jadÅ jbb Ha Ða Haí º5BCMFÐfa fað¼j 3 mðajð² a5bcmff ºjaí Ð¼kjaa käùºaj jj "IO:VIÐa akmða a² aºja²mð k²jƒ¼jaj jäºôlkj² aj¼kºk mj²äº'jhvsfjadå Hajía º k kjadå jbb Ha k H² H aíº5bcmfkfa fak¼j 3 mða5bcmff emñjaxº faºz²ja

cohesiveness of spirulina madeleine ík¼kmða jaakä

7 hjjaím 767 <Figure 4> Response surface for springiness of spirulina madeleine <Figure 5> Response surface for cohesiveness of spirulina madeleine ík¼kmða jaakä bøºk¼kºk mj²äº'jhvsfjadå Hajía º Õ hiõj² bkõîij aj ijº,p+ppj

8 768 7PM/P <Figure 6> Response surface for gumminess of spirulina madeleine <Figure 7> Response surface for hardness of spirulina madeleine íjk³ a²j jºjhadå² HH²HÕ ºÕ i²'jhvsfzº *7 jajím }jkjaadå aaºjh

surface for purchase of spirulina madeleine

9 hjjaím 769 <Figure 8> Response surface for Overall acceptability of spirulina madeleine <Figure 9> Response surface for purchase of spirulina madeleine mjõjjºísbs¼jjkjj a ºadÅjÐk ²ºáÐk² ²jadÅjºj aíð¼j³õ j HadÅ H H Ha º jj jajjí Õj HadÅ H

770 7PM/P <Figure 10> Response surface for desirability of spirulina madeleine H HÙº q ²jº#, &4 jäqì º tk Ahn CS, Yuh CS. 2004.

10 770 7PM/P <Figure 10> Response surface for desirability of spirulina madeleine H HÙº q ²jº#, &4 jäqì º tk Ahn CS, Yuh CS Sensory evaluations of the muffins with mulberry leaf powder and their chemical characteristics. J. East Asian Soc. Dietary Life, 14(6): Bilyk A, Sapers GM Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues. J. Agric Food Chem, 33(2): Ciferri O Spirulina, the edible microorganism. Microbiol Rev., 47(4): Herbert V, Drivas G Spirulina and Vitamin B 12. J. AMA, 248(23): Im JC, Kim YS, Ha TY Effect of Sorghum Flour Addition on the Quality Characteristics of Muffin. Korean J. Food Sci. Technol., 30(5): Jang JO Quality properties of madeleine added with black bean Chungkukjang flour. J. East Asian Soc. Dietary Life, 17(6): Jeon SY, Jeong SH, Kim HC, Kim MR Sensory Characteristics of Functional Muffin Prepared with Ferulic acid and p-hydroxybenzoic Acid. Korean J. Food Cookery Sci., 18(5): Jeon SY, Kim HC, Kim MR Quality Characteristics of Functional Muffins Containing Hesperetin. Korean J. Food Cookery Sci., 19(3): Joo SY, Choi MH, Chung HJ Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape Seed Extract. Korean J. Food Culture, 19(3): Joo SY, Kim HJ, Paik JE, Joo NM, Han YS Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology. Korean J. Food Cookery Sci., 22(1): Jung HS, Noh KH, Go MK, Song YS Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J. Korean Soc. Food Sci. Nutr. 28(1): Kapoor R. Mehta U Supplementary effect of spirulina on hematological status of rats during pregnancy and lactation. Plant Foods for Human Nutrition, 52(4): Kawasome S, Yamano Y Effect of storage humidity on moisture and texture of butter sponge. J. Home Econ. Japan, 41(2): Kay RA Microalgae as food and supplement. Critical Reviews in Food Science & Nutrition, 30(6): Kim JH, Lee YT Effects of Barley Bran on the Quality of Sugar-Snap Cookie and Muffin. J. Korean Soc. Food Sci. Nutr., 33(8): Kim YS, Choi HS, Woo IA, Song TH The Effect on the Sensory and Mechanical Characteristics of Functional Muffin using Glycyrrhizae radix Extract. Korean J. Food Cookery Sci., 20(1): Ko YJ, Joo NM Quality Characteristics and optimization of iced cookie with the addition of Jinuni bean. Korean J. Food Cookery Sci., 21(4): Lee JS, Oh MS Quality characteristics of cookies with black rice flour. Korean J. Food Cookery Sci., 22(2): Mahajan G, Kamat M γ-linolenic acid production from spirulina platensis. Appl. Microbio and Biotechnol, 43(3): Miranda MS, Cintra R, Barros SBM, Mancini-Filbo J Antioxidant activity of the microalga spirulina maxima. Brazilian J. Medical and Biological res., 31(8): Pinero Estrada JE, Bermejo Descos P, Villar del Presno AM Antioxidant activity of different fractions of spirulina platensis protean extract. Farmaco., 56(5-7): Yang HN, Lee EH, Kim HM Spirulina platensis inhibits anaphylactic reaction. Lif. Sci., 61(13):

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