반응표면분석법을 이용한 호박분말 첨가 즉석 호박죽의 최적화

Abstract

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of thi s study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder (X 1), roasted soybean flour (X2) and gelatinized rice flour (X3), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively