Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Optimization of the Addition of Jinuni Beans to Chocolate Using the Response Surface Methodology

쥐눈이콩 첨가량을 달리한 초콜릿 제조 조건의 최적화

  • Joo, Na-Mi (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Bo-Ram (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Pyo, Seo-Jin (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 김보람 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 표서진 (숙명여자대학교 생활과학대학 식품영양학)
  • Received : 2009.11.30
  • Accepted : 2010.01.05
  • Published : 2010.02.02
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Abstract

The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p<0.01), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulations as determined by the numerical and graphical methods were 27.98 g of Jinuni bean and 67.0 g of fresh cream.

Keywords

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