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KMID : 0665420110260060717
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Korean Journal of Food Culture
2011 Volume.26 No. 6 p.717 ~ p.726
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Optimization of Soybean Pudding Using Response Surface Methodology
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Jung Eun-Kyung
Joo Na-Mi
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Abstract
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Response surface methodology (RSM) was performed in order to determine the optimal mixing conditions of different
amounts of egg and sugar for the preparation of soybean pudding. The experiments were designed according to a central
composite design by designating whole egg and sugar content as independent variables. Meanwhile, sweetness,
Commission Internationale de I’Eclairage (CIE) color parameters (L*, a* and b* values), hardness, cohesiveness,
springiness, and gumminess were response variables. Overall optimization, conducted by overlaying the contour plots under investigation, was able to determine the optimal range of dependent variables within which the 14 responses were
simultaneously optimized. The point chosen as a representative of this optimal region corresponded to 50.00 g of whole egg and 31.66 g of sugar. Under these conditions, the model predicted L* value=80.03, a* value= ?5.44, b* value=27.86,
sweetness=21.23 (oBrix), hardness=25.45×105 (dyne/cm2), cohesiveness=67.90 (%), springiness=46.20 (%), and
gumminess=12.71 (g).
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KEYWORD
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soybean, egg, sugar, pudding, response surface methodology, optimization
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