Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
권호 표지

Optimization of Garlic Jam Making by Response Surface Methodology

반응표면분석에 의한 마늘잼 제조조건의 최적화

  • Sim, Gi-Hyeon (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Ju, Na-Mi (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Han, Yeong-Sil (Department of Food and Nutrition, Sookmyung Women's University)
  • 심기현 (숙명여자대학교 생활과학대학 식품영양학 전공) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학 전공) ;
  • 한영실 (숙명여자대학교 생활과학대학 식품영양학 전공)
  • Published : 2006.02.02
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study is to find out the optimal mixing ratios of three different amounts of pectin, sugar and citric acid for preparation of garlic jam through response surface methodology(RSM) based on the sweetness, pH, color, sensory and texture test. As the sucrose content increased, the sweetness, cohesiveness, color, flavor, gloss and overall palatability of garlic jam tended to be high and the lightness tended to be low. As the pectin content increased, the adhesiveness of garlic jam tended to increase. As the citric acid content increased, the overall palatability of garlic jam tended to be high and the pH tended to be low. The Pectin levels were included 1.8-2.1g, sucrose levels were included 325-342g and citric acid levels were 5.8-6.1g. The optimal mixing ratios of a pectin, sugar and citric acid for manufacturing the best quality of garlic jam were 2.0g, 334g and 6.0g, respectively.

Keywords