Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Sensory Attributes of Brown Sauce added with Gelatin

젤라틴 첨가 브라운소스의 관능적 특성 최적화

  • Choi, Soo-Keun (Dept. of Culinary and Food Service Management, Kyunghee University) ;
  • Lee, Jong-Pill (Dept. of Hotel Food Service and Culinary Arts, Bucheon University)
  • 최수근 (경희대학교 조리.서비스경영학과) ;
  • 이종필 (부천대학교 호텔외식조리과)
  • Published : 2012.12.31
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Abstract

This study was carried out response surface analysis for brown sauce optimization. Three factors of heating time (10, 20, 30, 40, and 50 min), the added gelatin content (0, 4, 8, 12, and 16%) and the added tomato paste amount (0, 6, 12, 18, and 24%) were encoded into 5 levels (-2, -1, 0, 1, 2). After the central synthesis plan was set up to produce samples in 16 pre-arranged conditions and the sensory tests were conducted, the investigation on optimum level of these factors was conducted. The scope of optimum conditions for extraction was established through reading the range of reaction surfaces superimposed between those representing sensory properties such as color, flavor, taste, viscosity and overall acceptability was established. In this study, it was found out that the scope of optimum conditions for brown sauce extraction was 30 min for heating time, 9.00% for gelatin content and 11.25% for tomato paste amount. The reliability test proved the mentioned scope to have a similar value to that of the estimated scope when compared to the experimental values which was observed through experiments conducted under the same conditions as applied to values predicted through RSM program, enabling the verification of the reliability of derived regression formula.

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References

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