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KMID : 1134820090380020235
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 2 p.235 ~ p.243
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Optimization of Ingredient Mixing Ratio for Preparation of Chinese Radish (Raphanus sativus L.) Jam
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Park Jung-Eun
Jang Myung-Sook
Kim Mi-Jung
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Abstract
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This study was performed to find the optimum ratio of ingredients in the Chinese radish jam. The experiment was designed according to the RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar , pectin , citric acid ). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. By use of F-test, sweetness, color values (L, a, b), and firmness were expressed by a linear model, while the sensory characteristics (color, smell, taste, texture and overall acceptance) were by a quadratic model. In the numeric optimization, the optimal ingredient amounts were 53.7% sugar, 1.0% pectin, and 0.3% citric acid. And in the graphical optimization, 53.9% sugar, 1.0% pectin, and 0.3% citric acid; these data were equivalent to 0.6985 desirability, indicating that the values were almost equivalent to the numerical optimization points. The above results demonstrate the feasibility of Chinese radish jam, and therefore, the commercialization of a Chinese radish jam marketed as a functional food is deemed possible.
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KEYWORD
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optimization, mixing ratio, RSM (response surface methodology), Chinese radish, jam
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