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KMID : 1011620090250020234
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 2 p.234 ~ p.242
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Optimization of the Ingredient Mixing Ratio for Preparation of Kiwifruit (Actinidia deliciosa) Jam Prepared with added Barley Sproutling Powder
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장명숙:Jang Myung-Sook
저자없음:No authors listed
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Abstract
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This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar 35～60%, pectin 0.1～1.0.%, kiwifruit paste 0.37～0.90%). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.
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KEYWORD
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optimization, kiwifruit, jam, barley sproutling powder, RSM (response surface methodol)
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