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KMID : 0380620130450040473
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.473 ~ p.477
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Determination of the Optimal Mixture Ratio for Extrudates of Job’s-tear and Wheat Flour by Mixture Design Analysis
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Cho Seok-Cheol
Kang Byung-Sun
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Abstract
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The aim of this study was to identify the optimal ingredient-mixing ratio of Job’s-tear and wheat flour subjected to extrusion. A modified distance-based mixture design analysis was chosen for the experimental design. The results showed that the bending failure force, the a-value, and the water absorbtion index (WAI) value had no correlation with the mixture ratio of Job’s-tear and wheat flour. However, the diameter of the extrudates, the L- and b-values, and the water solubility index (WSI) value were all found to be correlated to the mixture ratio. While the first three values were determined using a linear model, the WSI value was determined using a quadratic model. The diameter and color had an inverse correlation to the mixture ratio: the higher the ratio of Job’s-tear to wheat flour, the lower the diameter and darker the color. The L- and b-values were found to change in accordance with the mixture ratio of Job’s-tear to wheat flour. The lowest WSI value was obtained at a 40:60 ratio of Job’s-tear to wheat.
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KEYWORD
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Job’s-tear, mixture design, water solubility index (WSI), extrusion, wheat flour
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