Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지
DOI QR코드

DOI QR Code

Mixutre Optimization of Hwangdo Peach (Prunus persica L. Batsch) Dressing by Mixture Experimental Design

혼합물 실험계획법에 의한 황도복숭아 드레싱 재료혼합비의 최적화

  • 박정은 (연성대학교 호텔외식조리과) ;
  • 김용식 (연성대학교 호텔외식조리과)
  • Received : 2017.08.27
  • Accepted : 2017.09.21
  • Published : 2017.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted for the optimization of ingredients in salad dressing using Hwangdo peach (Prunus persica L. Batsch). The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (olive oil 40~65%, peach puree 27~50%, vinegar 8~20%). The linear regression models for pH, viscosity and color value and the quadratic regression models for emulsion stability, all sensory evaluation of the products were proven to be valid by the F-test for the overall significance of the regression model at a 5% level. Viscosity and pH of the products increased as olive oil content. Color value, viscosity and pH of the products increased as peach puree content. pH, viscosity, redness, and yellowness of the products decreased as vinegar content. Sensory evaluation result of the products showed that general preference for the products were increasingly affected by the increases in contents then decreased as they exceeded the optimum levels. In consequence, according to result from the first stage of the experiment, the optimum ingredients ratios of the raw materials were set in olive oil 52.43%, peach puree 35.07%, and vinegar 13.91% for ingredients of apricot dressing. These results provided the possibility that peach can be applied to the preparation of a dressing, and thereby present baseline data for the development of new dressings. This is also presumed to meet demands of customers who are always in pursuit of new products.

Keywords

References

  1. Block, G., Patterson, B., & Subar, A. (1992). Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutrition Cancer, 18(1), 1-29. https://doi.org/10.1080/01635589209514201
  2. Borton, R. J., Webb, N. B., & Bratzler, L. Z. (1968). Emulsifying capacities and emulsion stability of dilute meat slurries from various meat trimmings. Food Technology, 22(3), 506-512.
  3. Cho, J. W., Kim, I. S., Choi, C. D., Kim, I. D., & Jang, S. M. (2003). Effect of ozone treatment on the quality of peach after postharvest. Korean Journal of Food Preservation, 10(4), 454-458.
  4. Cho. H., Yang, Y. H., Lee, K. J., Cho, Y. S., Chun, H. K., Song, K. B., & Kim, M. R. (2005). Quality characteristics of low fat salad dressing with spirulina during storage. Korean Journal Food Preservation, 12(3), 329-335.
  5. Chung, H. S., Kim, J. K., Kang, W. W., Youn, K. S., Lee, J. B., & Choi, J. U. (2002). Effect of nitric oxide pretreatment on quality of MA packaged peaches. Korean Journal of Food Science & Technology, 34(6), 1018-1022.
  6. Derringer, G., & Suich, R. (1980). Simultaneous optimization of several response variables. Journal Quality Technology, 12(2), 214-219. https://doi.org/10.1080/00224065.1980.11980968
  7. Ensor, S. A., Mandigo, R. W., Calkins, C. R., & Quint, L. N. (1987). Compatative evaluation of whey protein concentrate soy protein isolate and calcium reduced nonfat dry milk as binders in an emulsion type sausage. Journal of Food Science, 52(6), 1155-1158. https://doi.org/10.1111/j.1365-2621.1987.tb14032.x
  8. Jang, M. S., Park, J. E., & Park, H. Y. (2011). Formulation optimization of salad dressing added with Chinese quinece (Chaenomelis sinensis) juice by mixture design. Food Science Biotechnology, 20(2), 409-417. https://doi.org/10.1007/s10068-011-0058-x
  9. Jung, S. J., Kim, N. A., & Jang, M. S. (2008). Formulation optimization of salad dressing added with Bokbunja juice. Journal of Korean Society Food Science, 37(4), 497-504. https://doi.org/10.3746/jkfn.2008.37.4.497
  10. Kim, M. H., Lee, Y. J., Kim, D. S., & Kim, D. H. (2003). Quality characteristics of fruits dressing. Korean Journal of Society Food Cookery Science, 19(2), 165-173.
  11. Kim, M. S., Kim, K. H., & Yook, H. S. (2009). The effects of gamma irradiation on the microbiological, physicochemical and sensory quality of peach (Prunus persica L. Batsch cv Dangeumdo). Journal of Korean Society Food Science Nutrition, 38(3), 364-371. https://doi.org/10.3746/jkfn.2009.38.3.364
  12. Kim, S. D., & Cho, J. W. (1999). Processing of peach and it's future prospect. Research Bulletin Catholic University of Taegu Hyosung, 7(1), 39-48.
  13. Kim, S., Koo, H. J., Kim, K. S,, & Park, J. B. (2006). Characteristics of Korean single-harvested pepper (Capsicum annuum L.) flakes and the effects on the quality of various dressings. Korean Journal of Food Cookery Science, 22(1), 12-21.
  14. Kwon, G. M., Kim, J. W., & Youn, K. S. (2013). Effect of pretreatment and packaging methods on quality of cold vacuum dried peach. Korean Journal of Food Preservation, 20(3), 317-322. https://doi.org/10.11002/kjfp.2013.20.3.317
  15. Lee, K. H., Park, J. H., Lee, Y. J., Ban, E. B., & Jang, J. H. (2013). Application of low dose UV-C irradiation for shelf-life extension of peach (Prunus persica L. Batsch). Korean Journal of Food and Nutrition, 26(1), 85-91. https://doi.org/10.9799/ksfan.2013.26.1.085
  16. Myers, R. H., & Montgomery, D. C. (1995). Response surface methodology: Process and product optimization using designed experiments. New York, USA: John Wiley & Sons.
  17. Na, H. S., Bae, L. N., & Lee, S. G. (2012). Effect of nitrous oxide ($N_2O$) treatment on quality of peach (Prunus persica) postharvest. Korean Journal of Horticultural Science & Technology, 30(1), 42-49. https://doi.org/10.7235/hort.2012.11045
  18. Park, J. D., Hong, S. I., Park, H. W., & Kim, D. M. (1999). Modified atmosphere packaging of peaches (Prunus persica L. Batsch) for distribution at ambient temperature. Korean Journal of Horticultural Science & Technology, 31(5), 1227-1234.
  19. Park, Y. J., Park, Y. S., Jan, H. G., & Huk, G. H. (2005). Utilization of pruning branch of peach tree as a natural dyeing material. Korean Journal of Plant Research, 18(2), 216-222.
  20. Shin, M. H., & Nam, S. M. (2003) Physicochemical and sensory characteristics of salad dressing using gelatin extracted from chicken food skin. Culinary Science & Hospitality Research, 9(4), 123-135.
  21. Youn, K. S., & Kim, S. D. (1999) The status of production and processing of fruits and new processing technology. Korean Journal of Postharvest Science Technology, 6(4), 521-529.
  22. Yun, H. J., Lim, S. Y., Hur, J. M., Lee, B. Y., Choi, Y. J., Kwon, J. H., & Kim, D. H. (2008). Changes of nutrutional compounds and texture characteristics of peaches (Prunus persica L. Batsch) during post-irradiation storage at different temperature. Korean Journal of Food Preservation, 15(3), 377-384.