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http://dx.doi.org/10.3746/jkfn.2017.46.2.229

Quality Characteristics and Reduced Sugar Conditions of Yanggaeng Prepared with Steamed Liriopis Tuber Extract Using Response Surface Methodology  

Park, Chanyoung (Department of Food Science and Nutrition, Pusan National University)
Park, So Hae (Department of Food Science and Nutrition, Pusan National University)
Kim, Won Baek (Department of Food Science and Nutrition, Pusan National University)
Hwang, Ji Hoe (Department of Food Science and Nutrition, Pusan National University)
Lee, Heeseob (Department of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.2, 2017 , pp. 229-236 More about this Journal
Abstract
This study was performed to optimize yanggaeng processing conditions prepared with different amounts of steamed Liriopis tuber (SLT) extract, sugar, and agar powder using response surface methodology. The experimental conditions were designed according to the central composite design with 16 experimental points, including two replicates for three independent variables. The experimental data on physicochemical properties, textural properties, and sensory evaluation were fitted to various models, and the accuracy of the equations was analyzed by ANOVA. Among the responses, pH, water content, sugar content, L-value, browning index, chewiness, gumminess, and sensory properties of appearance, color, sweetness, hardness, texture, and overall acceptability showed significant correlation with contents of SLT, sugar, and agar powder. From these results, optimum formulation of yanggaeng was calculated as follows: SLT 35 mL, sugar 55.23 g, and agar powder 3.39 g.
Keywords
steamed Liriopis tuber (SLT) extract; yanggaeng; optimization; response surface methodology (RSM);
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Times Cited By KSCI : 18  (Citation Analysis)
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