• Korean journal of food and cookery science
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• v.25 no.3
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• pp.337-344
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• 2009

The principal objective of this study was to determine the optimal mixing conditions of three different amounts of small black soybeans, sugar, and plain yogurt, for the preparation of a small black soybean smoothie. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for the small black soybeans, sugar, and plain yogurt. The physiochemical and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The L value and a value decreased with increasing quantities of small black soybeans, but the b values increased with greater additions of small black soybeans. Sweetness increased with increasing amount of added sugar. The results of sensory evaluation showed very significant values for color (p<0.01), taste (p<0.05) and overall quality (p<0.05) in the predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as follows: small black soybean 79.46 g, plain yogurt 275.07 g, sugar 21.20 g.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.54-60
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• 2010

The principal objective of this study was to determine the optimal mixing condition of two different amounts of cabbage and rice flour for the preparation of a cabbage cream soup. The experimental design was based on the central composite design methodology of response surface, which included 10 experimental points, including two replicates for the cabbage and rice flour. Physiochemical and sensory properties were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. Water content and pH values increased with increasing quantities of rice flour. Neither cabbage or rice flour affected the L and a values, but the b value increased with greater quantity of both ingredients. Viscosity increased with increasing added cabbage. Sensory evaluation results were significant in the predicted model for flavor (p<0.05), concentration (p<0.01) and overall quality (p<0.01). As a result, the optimum formulations by numerical and graphical methods were calculated as 111.79 g cabbage and 8.99 g rice flour.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.3
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• pp.117-121
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• 2007

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.202-210
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• 2012

The purpose of this study was to bake sweet rice muffins with oak mushroom ($Lentinus$ $edodes$) powder. The process included substituting sweet rice flour for cake flour and adding oak mushroom powder. This study determined the optimal mixing conditions of oak mushroom muffins by adjusting the amounts of oak mushroom powder, whole eggs, and soybean oil. The mixing conditions for the oak mushroom muffins included 3 categories: oak mushroom powder (X1), whole eggs (X2), and soybean oil (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). Oak mushroom muffin formulation was optimized using rheology. Yellowness (p<0.001) and redness (p<0.05) displayed a linear model pattern, whereas lightness (p<0.05) was represented by a quadratic model. Among the sensory properties, variables that appeared to show significant values such as appearance (p<0.5), texture (p<0.5), and overall quality (p<0.5) were used to identify optimums. The result of mechanical properties showed significant values in gumminess (p<0.5) and chewiness (p<0.5). The numerical and graphical methods used in this study determined that the optimum formulation for oak mushroom powder sweet rice muffins was 8.75 g of oak mushroom powder, 235.95 g of whole eggs, and 19.93 g of soybean oil.

• Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.195-200
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• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.190-196
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• 2009

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.158-163
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• 2004

The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second, or perhaps an intermediate, ratio)

• Macromolecular Research
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• v.11 no.4
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• pp.291-295
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• 2003

Dextran as a candidate material for colon-specific drug delivery has been studied. Crosslinked dextran hydrogels were prepared by mixing dextran, $MgCl_2$, glutaraldehyde (GA) and polyethyleneglycol (PEG 400) in water. The dextran hydrogels were characterized by measuring equilibrium swelling ratios and mechanical strengths. Response surface methodology (Central Composite Design) was used to evaluate the swelling behaviors and mechanical strengths as functions of concentrations of $MgCl_2$, GA, and PEG 400, which was found to be useful for the evaluation. It showed that the swelling behavior and mechanical strengths were influenced significantly by PEG 400 and $MgCl_2$ concentrations.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.112-118
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• 2004

The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12 ∼ 16g), green tea powder(3∼5g) and sucrose(40∼60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.