Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimal Mixing Conditions of Smoothie Added Small Black Soybean Using Response Surface Methodology

쥐눈이콩 첨가 스무디의 제조조건 최적화

  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Park, So-Yeon (Department of Food & Nutrition, Sookmyung Women's University)
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 박소연 (숙명여자대학교 생활과학대학 식품영양학전공)
  • Published : 2009.06.30
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Abstract

The principal objective of this study was to determine the optimal mixing conditions of three different amounts of small black soybeans, sugar, and plain yogurt, for the preparation of a small black soybean smoothie. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for the small black soybeans, sugar, and plain yogurt. The physiochemical and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The L value and a value decreased with increasing quantities of small black soybeans, but the b values increased with greater additions of small black soybeans. Sweetness increased with increasing amount of added sugar. The results of sensory evaluation showed very significant values for color (p<0.01), taste (p<0.05) and overall quality (p<0.05) in the predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as follows: small black soybean 79.46 g, plain yogurt 275.07 g, sugar 21.20 g.

Keywords

References

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