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KMID : 1007519990080060351
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Food Science and Biotechnology
1999 Volume.8 No. 6 p.351 ~ p.356
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Optimizing Minimum Degradation Condition of Red Pigments in Red Bell Pepper (Capsicum annuum L .) Using Response Surface Methodology
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BAEK, YOUNG JIN
Rheem, Sung Sue/Shin, Je Ho/Kim, Sang Kyo/Seo, Jong Kyo/Lee, Seok Ki/Shim, Jae Hun
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Abstract
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This study was carried out to obtain the optimum conditions for the minimum degradation of red pigments in red bell pepper (Capsicum annuum L.) during heating by use of response surface methodology. The red bell pepper concentrate was diluted with distilled water. Samples representing varied pH and sucrose contents were made with 0.1 N NaOH, 0.1 N HCl, and sucrose. The effects of pH (X₁), heating temperature (X₂), and sucrose content (X₃) on Hunter a-value (Y) were investigated. A central composite design was used as an experimental design for allocation of treatment combinations. A second-order polynomial regression model, which was at first fitted to the data, had a significant lack of fit. In order to make lack of fit insignificant, we incorporated cubic and quartic terms into the polynomial regression model through variable selection procedures. Estimated optimum conditions of the factors for the minimum degradation were: pH 4.46, heating temperature 105℃, and sucrose contents 9.2%.
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