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KMID : 1011620090250030337
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 3 p.337 ~ p.344
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Optimal Mixing Conditions of Smoothie Added Small Black Soybean Using Response Surface Methodology
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주나미:Joo Na-Mi
박소연:Park So-Yeon
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Abstract
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The principal objective of this study was to determine the optimal mixing conditions of three different amounts of small black soybeans, sugar, and plain yogurt, for the preparation of a small black soybean smoothie.
The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for the small black soybeans, sugar, and plain yogurt. The physiochemical and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The L value and a value decreased with increasing quantities of small black soybeans, but the b values increased with greater additions of small black soybeans. Sweetness increased with increasing amount of added sugar. The results of sensory evaluation showed very significant values for color (p<0.01), taste (p<0.05) and overall quality (p<0.05) in the predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as follows: small black soybean 79.46 g, plain yogurt 275.07 g, sugar 21.20 g.
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KEYWORD
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small black soybean, smoothie, sugar, response surface methodology (RSM)
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