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KMID : 1011620130290030291
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 3 p.291 ~ p.300
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The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology
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신동선:Shin Dong-Sun
박보람:Park Bo-Ram/유선미:Yoo Seon-Mi/황영:Hwang Young
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Abstract
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This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder (X1), roasted soybean flour (X2) and gelatinized rice flour (X3), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively
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KEYWORD
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pumpkin, instant gruel, response surface methodology
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