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KMID : 1024420200240040276
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Food Engineering Progress
2020 Volume.24 No. 4 p.276 ~ p.284
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Optimizing of Eomuk Manufacturing Condition Utilizing Rice Material Using Response Surface Methodology
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Ra Ha-Na
Park Sa-Ra
Cho Yong-Sik
Hwang Young
Jang Hyun-Wook
Kim Kyung-Mi
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Abstract
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The purpose of this study is to optimize the rice starch and rice protein content ratio for the replacement of fish paste in eomuk using a response surface methodology. The experiment was designed based on the independent variables.
The rice starch content (X1: 10, 20, 30%) and rice protein content (X2: 1, 3, 5%) were examined, along with the viscosity (Y1), color (Y2: L, Y3: a, Y4: b), and sensory evaluation of the dough (Y5: Color, Y6: Flavor, Y7: Off flavor, Y8: Taste, Y9: Hardness, Y10: Cohesiveness, Y11: Springiness, Y12: Chewiness, Y13: Overall acceptance), with the results being set as dependent variables. The p value of Y1, Y2, Y5, Y7, Y9, Y10, Y11, Y12, and Y13 showed a level of <0.05 excluding Y6 and Y8. R2 value was high at 0.80-0.95 so that these rice starch and rice protein contents were significantly affected in terms of the quality and sensory preference of eomuk; therefore, the optimal conditions of X1 and X2 were 19.99% and 2.91%, respectively. Under these optimal conditions, the predicted values of acceptance were Y5 (5.44), Y7 (5.36), Y9 (5.22), Y10 (5.46), and Y13 (6.11). These results will be the basis for building a method for obtaining a rice material. Also, they are expected to promote rice consumption through the development of processed foods using rice material.
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KEYWORD
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rice protein, ball-eomuk, sensory characteristics, manufacturing condition, optimization
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