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The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology

반응표면분석법을 이용한 호박분말 첨가 즉석 호박죽의 최적화

  • Received : 2013.03.11
  • Accepted : 2013.06.05
  • Published : 2013.06.29

Abstract

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.

Keywords

pumpkin;instant gruel;response surface methodology

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Cited by

  1. Physicochemical Characteristics of Pumpkin(Cucurbita moschata Duch.) Powder with Different Treatment Conditions vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.691
  2. Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods vol.29, pp.1, 2014, https://doi.org/10.7318/KJFC/2014.29.1.091
  3. Changes in Carotenoid Contents of Colored Pumpkin (Cucurbita spp.) Germplasms vol.34, pp.3, 2015, https://doi.org/10.5338/KJEA.2015.34.3.22
  4. Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.509
  5. Development of fermented pumpkin porridge as a meal replacement vol.25, pp.5, 2018, https://doi.org/10.11002/kjfp.2018.25.5.501

Acknowledgement

Supported by : 농촌진흥청