Optimization of Jelly with Addition of Morinda Citrifolia(Noni) by Response Surface Methodology

반응표면분석법을 이용한 노니젤리 제조의 최적화

  • Park Sang-Hyun (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 박상현 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2006.02.01

Abstract

To determine the optimal mixing conditions of Noni jelly, samples were prepared with various compounding ratios of Noni juice(120, 160, 200, 240 and 280 g), gelatin(12, 16, 20, 24 and 28 g) and sucrose(80, 100, 120, 140 and 160 g) using a central composite design. Physical and sensory evaluations were performed and the results analyzed using response surface methodology. The optimum mixing rate satisfying sensory items was Noni juice 192 g, gelatin 18.25 g and sucrose 135 g.

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