Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Optimization of Pasta with the Addition of Letinus edodes Powder

표고버섯분말 첨가 파스타의 제조조건 최적화

  • Ko, Seo-Hyun (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 고서현 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Received : 2009.07.27
  • Accepted : 2009.10.05
  • Published : 2009.11.02
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Abstract

The study aimed to determine the optimal mixing ratio of two different amounts of Letinus edodes powder and egg for preparation of pasta. The complete analysis was conducted using the Design Expert 7 program (State-Easy, Minneapolis, MN). Response surface methodology revealed 10 experimental points, including two replicates for L. edodes powder and egg. L. edodes pasta formulation was optimized using rheology. Lightness and redness displayed a lineal model pattern, whereas yellowness was represented by a quadratic model. The sensory evaluation parameters of texture, color, flavor, appearance and overall quality showed significant differences for color (p<0.01), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.05). All sensory parameters showed significant values in a quadratic model. The optimum formulations processed by numerical and graphical optimization were determined as 15 g of L. edodes powder and 37.5 g of egg.

Keywords

References

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