Abstract
Abstract This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder andoligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried outby means of RSM (response surface methodology), which included 10 experimental points with three replicates each for thetwo independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was preparedaccording to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%)and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value,springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value,appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder ledto reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulationdetermined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide71.40%.Key Words: Jerusalem artichoke powder, muffin, oligosaccharide
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