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KMID : 0665220070200010001
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.1 ~ p.8
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Analysis of Optimal Mixing Ratios in Tortilla Preparations with Rice and Wheat Flour
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Yu Jin-Hyun
Han Gyu-Hong
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Abstract
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Tortillas were prepared using rice and wheat flour. The experimental design incorporated thee independent variables(rice, wheat flour and moisture content) producing 14 samples of different proportions of each variable for each tortilla. The following were analysed using Design Expert 6 to unveil the influences of these variables on tensile strength and color(L, a, b). Results indicated that tensile strength increased with increasing rice and wheat flour content, however, decreased with increasing moisture content. Lighteness(L), of the tortilla increased with increased rice content whereas yellowness(b) increased with increased wheat flour content. The model suggests that tensile strength and color(L, a, b) in tortillas are highly correlated(SD Comment - give correlation coefficient and p-value). As well, the numerical optimization method suggests that the ratio of wheat flour to rice flour to moisture content which maximizes the three responses(tensile strenth, L and b) is 18.26 : 33.92 : 39.24%, 28.15 : 25.77 : 37.50%.
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KEYWORD
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tortilla, rice flour, wheat flour, mixture design, optimization
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