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KMID : 1160620080130040334
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Preventive Nutrition and Food Science
2008 Volume.13 No. 4 p.334 ~ p.339
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Optimization of the Processing Conditions for Heated Garlic Juice by Response Surface Methodology
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Lee Youn-Ri
Lee Yun-Kyoung
Hwang In-Guk
Lee Yoon-Jeong
Woo Koan-Sik
Han Chung-Su
Kim Eui-Su
Jeong Heon-Sang
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Abstract
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This study was designed to determine the optimum conditions of heating temperature, heating time and dilution rates for producing heated garlic juice by using central composite design of response surface methodology. Garlic was heated using a high temperature and pressure treatment apparatus. Total soluble solid contents ranged from 4.4 at 130℃ 3 hr and 6 fold dilution to 5.89 at 115℃ for 2 hr and 8 fold dilution. The highest total acidity was 0.55% at 120℃ for 3 hr and 2 fold dilution. The pH ranged from 4.01 at 130℃, 3 hr and 6 fold dilution to 5.85 at 120℃, 1 hr and 6 fold dilution. From the results of statistical analysis on the sensory evaluation the predicted optimum processing conditions for best color, taste, flavor and overall acceptance were 119.41℃, 3.11 hr, 5.85 fold dilution, 118.23℃, 3.57 hr, 3.15 fold dilution, 120.54℃, 3.47 hr, 5.01 fold dilution and 119.24℃, 3.18 hr, 5.66 fold dilution, respectively. The application of response surface methodology for preparing heated garlic juice processing showed a good correlation with high significance.
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KEYWORD
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heated garlic juice, response surface methodology, viscosity, sensory evaluation
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