Korean journal of food and cookery science (한국식품조리과학회지)

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

Optimization of the Ingredient Mixing Ratio for Preparation of Kiwifruit (Actinidia deliciosa) Jam Prepared with added Barley Sproutling Powder

어린 보릿잎을 첨가한 키위잼 재료 혼합비율의 최적화

  • Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University)
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

Keywords

References

  1. 권용주, 권중호, 박근형, 박양균, 양희천. 2006. 식품화학. 양지문화사. 서울. pp 77-85
  2. 김광옥, 김상숙, 성내경, 이영춘. 1993. 관능검사 방법 및 응용. 신광출판사. 서울. pp 207-225
  3. 남궁석, 심우만, 이지호, 장형수, 전호남, 정낙현, 조효현, 차보숙. 2002. 식품가공저장학. 선진문화사. 서울. p 217
  4. 농촌진흥청. 2001. 표준영농교본. pp 75-80
  5. 식품의약품안전청. 2005. 식품공전. pp 166-167
  6. 장명숙. 2007. 식품과 조리원리. 도서출판 효일. 서울. p 55, 116
  7. 정혜정. 2001. 조리용어사전. 도서출판 효일. 서울. p 244
  8. 채수규, 김수희, 신두호, 오현근, 이송주, 장명호, 최웅. 2003. 표준식품화학. 도서출판 효일. 서울. pp 268-272
  9. Choi IW, Baek CH, Woo SM, Lee OS, Yoon KY, Jeong YJ. 2006. Establishment of optimum extraction condition for the manufacture of kiwi liqueur. Korean J Food Preserv 13(3):369-374
  10. Derringer G, Suich R. 1980. Simultaneous optimization of seneral response variables. J Quality Technol 12:214-219 https://doi.org/10.1080/00224065.1980.11980968
  11. Han ES. 1993. Fruits storage and processing technology on Korea. Agricultural Cooperative Development Institute. Seoul. p 143
  12. Herman HF, Jamed EW, Szczesniak AS. 1963. The texturometer-A new instrument for objective texture measurement. J Food Sci 28(3):390-396 https://doi.org/10.1111/j.1365-2621.1963.tb00216.x
  13. Hong JH, Youn KS, Choi YH. 1998. Optimization for the process of osmotic dehydration for the manufacturing of dried kiwifruit. Korean J Food Sci Technol 30(2):348-355
  14. Kim HS, Kim BY, Kim MH. 2003. Utility of post-mature kiwi fruit powder in bakery products. J Korean Soc Food Sci Nutr 32:581-585 https://doi.org/10.3746/jkfn.2003.32.4.581
  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. Kim YS, Song GS. 2002. Characteristics of kiwifruit-added traditional Kochujang. Korean J Food Sci Technol 34(6):1091-1097
  17. Lee KD, Jeong YJ. 1999. Optimization on organoleptic properties of red pepper jam by response surface methodology. J Korean Soc Food Sci Nutr 28:1269-1274
  18. Luh BS, Wang Z. 1984. Kiwifruit. Advances in Food Research 29(2):279-309 https://doi.org/10.1016/S0065-2628(08)60059-2
  19. Myers RH, Montgomery DC. 1995. Response surface methodology: Process and product optimization using designed experiments. John Wiley & Sons. New York. pp 364-370
  20. Ohkawa M. 1998. Three new antioxidative saponarin anlog from young freen barley leaves. Chem Pharm Bull 46(12):1887-1890 https://doi.org/10.1248/cpb.46.1887
  21. Park HY, Jang MS. 2007. Ingredient mixing ratio optimization for the preparation of Sulgidduk with Barley (Hordeum vulgare L.) sprout powder. Korean J Food Cookery Sci 23(4):550-560
  22. Park HY, Kim BW, Jang MS. 2008. The effects of added Barley (Hordeum vulgare L.) sprout powder on the quality and preservation of Sulgidduk. Korean J Food Cookery Sci 24(4):487-493
  23. 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
  24. Yu TJ. 1999. Food oriental medicine handbook. Academibook, Seoul. p 569