Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of the Preparation of Rice Snack by Response Surface Methodology

반응표면분석법을 이용한 쌀과자의 제조 최적화

  • Choi, Ok Ja (Department of Food & Cooking Science, Sunchon National University) ;
  • Jung, Hee Nam (Department of Food & Cooking Science, Sunchon National University) ;
  • Kim, Young Doo (Department of Food Technology, Sunchon National University) ;
  • Shim, Jae-Han (Department of Biological Chemistry, Chonnam National University) ;
  • Kwak, Sang Ho (Cheongam College) ;
  • Shim, Ki Hoon (Department of Food & Cooking Science, Sunchon National University)
  • Received : 2014.06.18
  • Accepted : 2014.08.04
  • Published : 2014.08.31
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Abstract

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

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References

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