Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 6
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- Pages.1072-1080
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Optimization of Preparation Conditions of Houttuynia cordata Beverage Containing Saururus chinensis and Polygonatum odoratum by Sensory Evaluation and Response Surface Methodology
관능 평가 및 반응 표면 분석에 의한 삼백초와 둥굴레 가미 어성초 음료의 제조 조건 최적화
- Seung, Suk-Kyung (Dept. of Dining Environment Display, The Graduate School of Tourism & Hospitality, Kyonggi University) ;
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Chang, Kyung-Ho
(Dept. of Hotel & Food Service Industry, Joongbu University) ;
- Joung, Kyung-Hee (Dept. of Food Science and Technology, Kongju National University) ;
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Kim, Ae-Jung
(Dept. of Food and Nutrition, Hyejeon College)
- Published : 2008.12.31
Abstract
The optimization of the addition ratios of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract to Houttuynia cordata beverage was evaluated by applying response surface methodology. The quality characteristics of a selected best product were investigated. Sweet, savory, and fishy taste, and overall acceptability were optimized by response surface methodology using a central composite design. The concentration of effect of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract was modeled using an equation. Hot water extracts of Houttuynia cordata (
Keywords
- Houttuynia cordata;
- Saururus chinensis;
- Polygonatum odoratum var. pluriflorum;
- hot water extract;
- response surface methodology;
- optimization;
- beverage;
- quality characteristics