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KMID : 0664320090150040356
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Journal of the Korean Dietetic Association
2009 Volume.15 No. 4 p.356 ~ p.363
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Optimization of Pasta with the Addition of Letinus edodes Powder
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Ko Seo-Hyun
Joo Na-Mi
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Abstract
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The study aimed to determine the optimal mixing ratio of two different amounts of Letinus edodes powderand egg for preparation of pasta. The complete analysis was conducted using the Design Expert 7 program(State-Easy, Minneapolis, MN). Response surface methodology revealed 10 experimental points, including tworeplicates for L. edodes powder and egg. L. edodes pasta formulation was optimized using rheology. Lightnessand redness displayed a lineal model pattern, whereas yellowness was represented by a quadratic model. Thesensory evaluation parameters of texture, color, flavor, appearance and overall quality showed significant differencesfor color (p＜0.01), flavor (p＜0.05), texture (p＜0.05) and overall quality (p＜0.05). All sensory parametersshowed significant values in a quadratic model. The optimum formulations processed by numericaland graphical optimization were determined as 15 g of L. edodes powder and 37.5 g of egg.
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KEYWORD
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pasta, Letinus edodes, optimization, response surface methodology, RSM
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