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http://dx.doi.org/10.3746/jkfn.2008.37.4.497

Formulation Optimization of Salad Dressing Added with Bokbunja (Rubus coreanum Miquel) Juice  

Jung, Su-Ji (Dept. of Food Science and Nutrition, Dankook University)
Kim, Na-Young (Dept. of Food & Nutrition, Joongbu University)
Jang, Myung-Sook (Dept. of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.4, 2008 , pp. 497-504 More about this Journal
Abstract
This study was conducted for the optimization of ingredients in salad dressing using Bokbunja (Rubus coreanum Miquel) juice. 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 (Bokbunja juice $15.70\sim47.10%$, oil $23.50\sim39.20%$, vinegar $3.90\sim19.60%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attribute of final mixture product. By the use of F-test, viscosity, color values (L, a, and b), emulsion stability and sensory characteristics (color) were expressed by a linear model, while the color values (L) and sensory characteristics (smell, taste, and overall acceptance) were by a quadratic model. The optimum formulations by numerical and graphical method were analogous: Bokbunja juice, oil and vinegar of 36.02%, 26.48%, and 12.00% by numerical method, respectively; those of 36.00%, 26.44%, and 12.06% by graphical method, respectively.
Keywords
Bokbunja; dressing; optimization;
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Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By SCOPUS : 1
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