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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.3
- 발행연도
- 2008.9
- 수록면
- 231 - 236 (6page)
이용수
초록· 키워드
오류제보하기
Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics (L*-, a*-, and b*-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in L*-values with increasing amount of red pepper powder were noted. a*-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. b*-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content= 11.33%, conditions under which the model predicted soluble solids content=59.31oBrix, moisture content=45.30% (w.b.), water activity=0.758, L*-value=24.81, a*-value=7.250, and b*-value=10.19.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (18)
참고문헌 신청
1. [학술지(정기간행물)] - Na SE / 1997 / Preparation of low salt and functional Kochujang containing chitosan / Korean J Food Nutr 10 : 193 ~ 200
2. [학술지(정기간행물)] - Shin DW / 1997 / Effect of red pepper varieties on the physicochemical characteristics of traditional Kochujang during fermentation / J Korean Soc Food Sci Nutr 26 : 1044 ~ 1049
3. [학술지(정기간행물)] - Kwon DJ / 1996 / Studies on establishment of optimal aging time of Korean traditional Kochujang / Agric Chem Biotechnol 39 : 127 ~ 133
4. [학술지(정기간행물)] - Chun MS / 1991 / The changes in organic acids and fatty acids in Kochujang prepared with different mashing methods / Korean J Food Sci Technol 27 : 25 ~ 29
5. [학술지(정기간행물)] - 김영수 / 2002 / 키위 첨가 전통고추장의 품질 특성 / 한국식품과학회지 34 (6) : 1091 ~ 1097
2. [학술지(정기간행물)] - Shin DW / 1997 / Effect of red pepper varieties on the physicochemical characteristics of traditional Kochujang during fermentation / J Korean Soc Food Sci Nutr 26 : 1044 ~ 1049
3. [학술지(정기간행물)] - Kwon DJ / 1996 / Studies on establishment of optimal aging time of Korean traditional Kochujang / Agric Chem Biotechnol 39 : 127 ~ 133
4. [학술지(정기간행물)] - Chun MS / 1991 / The changes in organic acids and fatty acids in Kochujang prepared with different mashing methods / Korean J Food Sci Technol 27 : 25 ~ 29
5. [학술지(정기간행물)] - 김영수 / 2002 / 키위 첨가 전통고추장의 품질 특성 / 한국식품과학회지 34 (6) : 1091 ~ 1097
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