Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barley(Hordeum vulgare L.) Sprout Powder

어린 보릿가루를 첨가한 설기떡의 재료 혼합비의 최적화

  • Park, Hae-Youn (Dept. of Food Science and Nutrition, Dankook University) ;
  • Jang, Myung-Sook (Dept. of Food Science and Nutrition, Dankook University)
  • 박혜연 (단국대학교 식품영양학과) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 2007.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

Keywords

References

  1. 김광옥, 김상숙, 성내경, 이영춘. 1993. 관능검사 방법 및 응용. 신광출판사. 서울. pp 207-225
  2. 농촌진흥청. 2001. 표준영농교본. pp 75-80
  3. 윤서석. 1983. 한국의 전래 생활. 수학사. 서울. p 36
  4. 장명숙, 윤숙자. 2003. 한국음식. 효일출판사. 서울. pp 61-74, 333-337
  5. Cho MS, Hong JS. 2006. Quality characteristics of Sulgidduk by the additon of sea tangle. Korean J Food Cookery Sci 22(1): 37-44
  6. Cornell JA. 1990. Experiments with mixtures; design, models & the analysis of mixture data(2nd ed.). John Wiley & Sons, New York. pp 24-141
  7. Derringer G, Suich R. 1980. Simultaneous optimization of several response variables. J Quality Technol 12: 214-219 https://doi.org/10.1080/00224065.1980.11980968
  8. Ellekjæ MR, Næs T, Baardseth P. 1996. Milk protein affect yield and sensory quality of cooked sausages. J Food Sci 61(3): 660-666 https://doi.org/10.1111/j.1365-2621.1996.tb13181.x
  9. Han KH. 2004. Simulation and the establishment of optimization in new product development using food by-product. Doctorate thesis. Kyunghee Uniersity. pp 10
  10. Hong JH, An SH, Kim MJ, Park KS, Choi SW. 2003. Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J Soc Food Cookery Sci 19(6): 777-782
  11. Hong JS, Kim MA. 2005. Quality Characteristics of Sulgiduck by the addition of astringency persimmon paste. Korean J Soc Food Cookery Sci 21(3): 360-370
  12. Hyun YH, Hwang YK, Lee YS. 2005. Quality Characteristics of Sulgidduk with Tapioca flour. Korean J Food & Nutr 18(2): 103-108
  13. Jang MS, Park JE. 2006. Optimization of ingredient mixing ratio for preparation of Sulgidduk with saltwort (Salicornia herbacea L.). J Korean Soc Food Sci Nutr 35(5): 641-648 https://doi.org/10.3746/jkfn.2006.35.5.641
  14. Kim KT, Kim SS, Lee SH, Kim DM. 2003. The functionality of barley leaves and its application on functional foods. Food Science and industry 36(1): 45-49
  15. Kim KT, Seog HM, Kim SS, Lee YT, Hong HD. 1994. Changes in physicochemical characteristics of barley leaves during growth. Korean J Food Sci Technol 26(4): 471-474
  16. Lee HG, Lee EM, Cha GH. 2005. Sensory and mechanical characteristics of Shinsunchosulgi by different ratio of ingredient. Korean J Food Cookery Sci 21(4): 422-432
  17. Lee KH. 2005. Quality characteristics of Jeolpyun containing Baekbokryung(White Poria cocos Wolf) powder. MS Thesis. Dankook University
  18. Myers RH, Montgomery DC. 1995. Response surface methodology: process and product optimization using designed experiments. John Wiley & Sons, New York. pp 364-370
  19. Naes T, Bjerke F, Færgestad EM. 1999. A comparison of design and analysis techniques for mixtures. Food Qual. Prefer. 10(3): 209-217 https://doi.org/10.1016/S0950-3293(99)00018-X
  20. Naes T, Færgestad EM, Cornell J. 1998. A comparison of methods for analyzing data from a three component mixture experiment in the presence of variation created by two process variables. Chemometirics and Intelligent Laboratory Syatems. 41(2): 221-235 https://doi.org/10.1016/S0169-7439(98)00056-2
  21. Ohkawa M. 1998. Three new antioxidative saponarin anlog from young green barley leaves. Chem Pharm Bull 46(12): 1887-1890 https://doi.org/10.1248/cpb.46.1887
  22. Park KS, Yoon KS, Hwang SH, Cho HJ, Kim JS. 2003. Optimization for the preparation of Jeung-Pyun, with added Paecilomyces japonica powder, using a response surface methodology. Korean J Food Cookery Sci 19(4): 504-510
  23. Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of Sulgidduk containing chlorella powder. J Korean Soc Food Sci Nutr 31(2): 225-229 https://doi.org/10.3746/jkfn.2002.31.2.225
  24. Raymond HM. 1995. Response surface methodology: process and product optimization using designed experiments. John Wiley & Sons, New York. pp 558-562
  25. Ryu SN, Lee EJ, Lee CW. 2002. Varietal difference of saponarin content and antioxidant activity in barley leaf. Korean J Breed 34(1): 46-49
  26. Saguy I, Mishkin MA, Karel M. 1984. Optimization methods and available software(Part 1). CRC Crit Rev. Food Sci Nutr 20 : 275-299 https://doi.org/10.1080/10408398409527392
  27. Seo MJ, Jung SJ, Jang MS. 2006. Optimization of ingredient mixing ratio for preparation of steamed foam cake with barley(Hordeum vulgare L.) sproutling powder. Korean J Food Cookery Sci 22(6): 815-824
  28. Seo YH, Kim JH, Moon KD. 1998. Effects of Poria cocos powder addition on the baking properties. Korean J Posthavest Sci Technol. 5(3) : 275-280
  29. Sim YJ, Paik JE, Chun HJ. 1991. A study on the texture characteristics of Ssoksulgis affected by mugworts. Korean J Soc Food Sci 7(1): 35-43
  30. Yoon SJ, Lee MY. 2004. Quality characteristics of Sulgidduk added with concentrations of hericium erinaceus powder. Korean J Soc Food Cookery Sci 20(6): 575-580