한국식품조리과학회지 (Korean journal of food and cookery science)

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

어린 보릿가루를 첨가한 설기떡의 재료 혼합비의 최적화

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

  • 박혜연 (단국대학교 식품영양학과) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Park, Hae-Youn (Dept. of Food Science and Nutrition, Dankook University) ;
  • Jang, Myung-Sook (Dept. of Food Science and Nutrition, Dankook University)
  • 발행 : 2007.08.31
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초록

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.

키워드

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