Browse > Article

Optimization of Rheological Properties for the Processing of Omija-pyun(Omija jelly) by Response Surface Methodology  

정희선 (숙명여자대학교 생활과대학 생활과학부 식품영양학 전공)
주나미 (숙명여자대학교 생활과대학 생활과학부 식품영양학 전공)
Publication Information
Korean journal of food and cookery science / v.19, no.4, 2003 , pp. 429-438 More about this Journal
Abstract
The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.
Keywords
Omija-pyun; response surface methodology; texture;
Citations & Related Records
연도 인용수 순위
  • Reference
1 강인희 : 한국의 떡과 과줄, 대한교과서, 1997
2 조자호 : 조선요리법. 광한서림, 218, 1939
3 월간베이커리, 2000, 2
4 Kim, YH : Optimization for Extraction of $\beta$ - Carotene from Carrot by Supercritical Carbon Dioxide. Chung-nam National University, Dissertation of Doctor's Degree. 1995
5 Food Composition Table Sixth Revision. National Rural Living Science Institute, R.D.A, 2001
6 성내경 : SAS/Graph-통계그래픽스. 자유아카데미, 228-231, 1993
7 Kim, YK, Kim, SS, and Chang, KS : Textural Properties of Ginger Jelly, Food Engineering Progress. 4(1): 33-38, 2000
8 박성현 : 현대실험계획법. 민영사, 497-520, 1995
9 Kim, KI, Nam, JH and Kwon, TW : On the Proximate composition, Organic acid and Anthocyanins of Omija, Schizandra chinensis Baillon, Korean J. Food Sci. Technol. 5(3), 178-182, 1973
10 한국식품공업협회 : 식품공전. 한국식품공업협회, 1997
11 Lee, CJ and Cho, HJ : The Effect of Different Level of Mungbean Starch on the Quality of Omija-Pyun, Korea J. Dietary Culture. 11(1):53-59, 1996
12 Shin, HS : Food analysis. Shinkyang-sa, 1995
13 L'ecole Lenotre les professeurs(Fran ois Legras etc.) : Recettes fruites. Jerome villette, 1997
14 A.O.A.C. : Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists, Washington, D.C., U.S.A., 1995
15 이효지 : 조서노앙조 궁중연회음싱의 분석적 연구. 수학사, 1985
16 Joo, HK, Jo, KY, Park, CK, Jo, KS, Cha, SK, Ma, SJ : Method of Food analysis. Hakmoon-sa, 2000
17 Lee, TW, Lee, YR, Yoo, MS and Rhee, KS : Instnunental and Sensory Chrracteristics of Jelly. Korean J. Food Sci. Technol. 23(3):336-340, 1991
18 Hwang, JK, Roshdy, TK and Kodini, JL : Effect of metal precipitation on the chemical composition of pectins. Food and Biotechnology, 1(2): 111-116, 1992
19 송주택 : 식물학대사전. 거북사, 1985
20 송재철 외 : 식품물성, 울산대학교 출판부, 1995
21 Lee, GD and Jeong, YJ : Optimization on Organoleptic Propertiesof Red Pepper Jam by Response Surface Methodology, J. Korean Soc, Food, Sci, Nutr. 28(6), 1269-1274, 1999
22 Fishman, ML, Gillespie, KT, Sondey, SW and Barford, RA : Characterization of pectin in conjunction with viscosity detection. J.Agric.Food Chem., 37: 584-591, 1989   DOI
23 Parnes, DL, Haper, SJ, Bodyfelt, FW and Medaniel, MR : Correlation of discriptive and consumer panel flavor ratings for commercial prestirred strawberry and lemon yogurts. F. Dairy Sci. 74: 2039, 1991