Quality Measurement of Rice - Mixture Extrudate by the Response Surface Regression Analysis

반응표면분석에 의한 쌀 압출성형물의 품질평가

The study was designed to investigate overall acceptability of rice extrudate with added ginseng flour extruded by single screw extruder. Graphic three dimension analysis on response surface regression was conducted for overall acceptability evaluated by balanced incomplete block design. Overall acceptability, which formed a saddle point, increased as moisture content increased at lower die temperature, and as moisture content decreased at higher die temperature. Critical values of each variable which indicated optimum response are 5.0% ginseng content, 17.8% moisture content and 104.6$^{\circ}C$ die temperature, and optimum inferred score of overall acceptability is 59.6 and 90. Key words: extrdate, overall acceptability, response surface regression analysis, balanced incomplete block method.