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KMID : 1134820090380070935
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 7 p.935 ~ p.945
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Optimization of Ingredients for the Preparation of Chinese Quince (Chaenomelis sinensis) Jam by Mixture Design
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Lee Eun-Young
Jang Myung-Sook
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Abstract
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This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste 45~60%, pectin 1.5~4.5%, sugar 45.5~63.5%). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ΔE, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.
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KEYWORD
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optimization, Chinese quince(Chaenomelis sinensis), jam
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