Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Optimization of Preparation Conditions of Polymannuronate Acorn Mook Using RSM

반응 표면 분석법을 이용한 폴리만뉴로닉산 도토리묵 제조 조건의 최적화

  • Choi, Hee-Sook (Dept. of Food and Biotechnology, Ansan College of Technology) ;
  • Ko, Soon-Nam (Dept. of Food and Biotechnology, Ansan College of Technology) ;
  • Lee, Kyoung-Hae (Dept. of Food Science and Biotechnology, Dongnam Health College)
  • 최희숙 (안산공과대학 식품생명과학과) ;
  • 고순남 (안산공과대학 식품생명과학과) ;
  • 이경혜 (동남보건대학 식품생명과학과)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The optimum conditions for springiness of polymannuronate acorn mook, in which polymannuronate was added to acorn powder, was investigated by the response-surface method(RSM). The fractional factorial design with three variables, i.e. polymannuronate addition, water addition and boiling time, and with three levels revealed that the range of acorn springiness was $0.804{\sim}0.987$. The governing equation was also partially differentiated for boiling time, showing that the optimum manufacturing condition for $90^{\circ}C$ is addition of 2% polymannuronate, addition of 120 mL of water, and 60 minutes of boiling time.

Keywords