The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Application of Response Surface Methodology for Optimization of Applemango Jelly Processing

애플망고 젤리의 제조 최적화를 위한 반응표면분석법의 적용

  • Hyeonbin, Oh (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Hyun-Jeong, Shim (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Chae-wan, Baek (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Hyun-Wook, Jang (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Young, Hwang (Lifestyle & Nutrition Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Yong Sik, Cho (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA)
  • 오현빈 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 심현정 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 백채완 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 장현욱 (국립농업과학원 농식품자원부 발효가공식품과) ;
  • 황영 (국립농업과학원 농식품자원부 식생활영양과) ;
  • 조용식 (국립농업과학원 농식품자원부 발효가공식품과)
  • Received : 2022.11.03
  • Accepted : 2022.11.29
  • Published : 2022.12.31
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Abstract

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

Keywords

Acknowledgement

본 연구는 농촌진흥청 기관고유과제 연구사업(과제번호: PJ01593001)의 연구비 지원으로 수행된 과제로 이에 감사드립니다.

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