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


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.


  1. 송재철, 박현정. 1995. 식품물성학. 울산대학교 출판부. 울산 pp501-519
  2. 한명규. 2002. (최신)식품가공학. 형설출판사. 서울. pp194-198
  3. Choi JY, Song ES, Chung HK. 1994. A study of textural properties and preferences of fruit pectin jelly. Korean J. Dietary Culture 9(3) : 259-266
  4. Chun HJ. 1995. Influence of carrageenan addition on the rheological properites of Omija extract jelly. Korean J. Soc. Food Sci 11(1) : 33-36
  5. Han HS, Park JH, Choi HJ, Sung TS, Woo HS, Choi C. 2004. Optimization of roasted ferilla leaf tea using response surface methodology. J. Korean Soc. Appl. Biol. Chem. 47(1) : 96-106
  6. Heo HY, Joo NM, Han YS. 2004. Optimization of jelly with addition of green tea powder using a response surface methodology. Korean J. Food Cookery Sci 20(1) : 112-118
  7. Jeong HS, Joo NM. 2003. Optimization of rheological properties for the processing of omijapyun(omiga jelly) by response surface methodology. Korean J. Food Cookery Sci 19(4) : 429-439
  8. Lee HO, Sung HS, Suh KB. 1986. The effect of ingredients on the hardness of ginseng jelly by response surface methodology. Korean J. Food SCI. Technol. 18(4) : 259-263
  9. Lee TW, Lee YH, Yoo MS, Lee KS. 1991. Instrumental and sensory characteristics of jelly. Korean J. Food SCI. Technol. 23(3) : 336-340
  10. Neil S. 2002. NONI 생명의 기적을 얻는다. 노블웍스. 서울. pp15-25
  11. Paik JE, Joo NM, Sim YJ, Chun HJ. 1996. Studies on making jelly and mold salad with grape extract. Korean J. Soc. Food Sci 12(3) : 291-294
  12. Park GS, Cho JW. 1998. The effects of addition of agar on the texture characteristics of peach jelly. Korean J. Food & Nutr 11(1):61-67
  13. Park GS, Park SY. 1998. Sensory and physicochemical properties of peach jelly added with various sugars. HSJAS. 6(2) : 329-335
  14. Yoo JS, Hwang JT, Yoo ES, Cheun BS. 2004. Study on herbal extract on the Noni(Morinda citriforia). Korean J. Biotechnol. Bioeng 19(2) : 110-112