Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Optimization on Organoleptic Properties of Red Pepper Jam by Response Surface Methodology

반응표면분석에 의한 홍고추잼의 관능적 특성 최적화

  • 이기동 (경북과학대학 전통발효식품과) ;
  • 정용진 (경북과학대학 전통발효식품과)
  • Published : 1999.12.01
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Abstract

Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.

Keywords

References

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