Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization on Organoleptic Charateristics of Cauliflower Pickles

콜리플라워를 이용한 피클제조 최적화

  • Yoon, Ji-Young (Department of Food and Nutrition, Gyeongsang National University) ;
  • Hwang, Jae-Sun (Food styling and Table decoration, Chungkang College of Cultural industries) ;
  • Joo, Na-Mi (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Jung, Hyun-A (Department of Food and Nutrition, Sookmyung Women's University)
  • 윤지영 (경상대학교 식품영양학과) ;
  • 황재선 (청강문화산업대학 푸드 스타일리스트과) ;
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 정현아 (숙명여자대학교 식품영양학과)
  • Published : 2004.04.30
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Abstract

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

Keywords

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