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KMID : 0380619860180040259
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 4 p.259 ~ p.263
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The Effect of Ingredients on the Hardness of Ginseng Jelly by Response Surface Methodology
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성현순/Sung, Hyun Soon
서기봉/이형옥/Suh, Kee Bong/Lee, Hyung Ok
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Abstract
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The effect of ingredients on the hardness of ginseng jelly were studied by response surface methodology and observed by multiple regression equation (R_λ²=0.8660) and response surface contour. The hardness of ginseng jelly was directly influenced by the order of the contents of glucose $gt; gelatin $gt; sucrose $gt; water $gt; citric acid and it was also affected interactions of water and glucose.
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