Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization of Homemade Pasta with Addition of Basil using Response Surface Methodology

반응표면 분석법을 이용한 바질 첨가한 홈메이드 파스타 제조의 최적화

  • Choi, Eun-Young (Department of Food and Nutrition Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food and Nutrition Sookmyung Women's University)
  • 최은영 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2005.02.28
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Abstract

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

Keywords

References

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