|
KMID : 1011620200360010010
|
|
Korean Journal of Food and Cookey Science
2020 Volume.36 No. 1 p.10 ~ p.20
|
|
|
Optimization of Yanggaeng Prepared with Beet Powder and White Bean Paste Using Response Surface Methodology
|
|
Park Se-Young
Lee Ji-Eun
Yang Hyang-Sook
Yu Hyeon-Hee
Chung Sung-Suk
Rho Jeong-Ok
|
|
|
Abstract
|
|
|
Purpose: This study determined the optimal mixing amount of beet powder and white bean paste for the preparation of Yanggaeng.
Methods: The experiment was designed according to the central composite design of Response Surface Methodology (RSM). In order to develop the optimized Yanggaeng using RSM, beet powder (X1) and white bean paste (X2) were the set as independent variables, and the quality characteristics [water content (Y1), pH (Y2), sugar content (Y3), color L (Y4), color a (Y5), and color b (Y6)] and sensory evaluation [color (Y7), appearance (Y8), beet aroma (Y9), sweetness (Y10), flavor (Y11), tenderness (Y12), moistness (Y13), chewiness (Y14), and overall acceptability (Y15)] were set as the dependent variables.
Results: Significant differences (p<0.05) were observed for the quality characteristics and sensory evaluation except for the water content (Y1), pH (Y2) and sugar content (Y3). The optimum mixing amount, which was calculated using numerical and graphical methods, was determined to be beet powder (X1) 3 grams and white bean paste (X2) 110 grams.
Conclusion: We believe that Yanggaeng prepared with beet powder will contribute to the development of a functional snack for elderly people that is easy to chew.
|
|
|
KEYWORD
|
|
|
beet powder, white bean paste, Yanggaeng, response surface methodology
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|