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Studies on Mixing Conditions of Sub-ingredients of Kimchi Tablet by Response Surface Methodology  

박석란 (대구가톨릭대학교 식품공학과)
김미경 (대구가톨릭대학교 식품공학과)
황성희 (대구가톨릭대학교 식품공학과)
윤광섭 (대구가톨릭대학교 식품공학과)
김순동 (대구가톨릭대학교 식품공학과)
Publication Information
Food Science and Preservation / v.9, no.3, 2002 , pp. 298-303 More about this Journal
Abstract
Optimal mixing renditions of sub-ingredients(citron, apple, carrot and mushroom) for preparation of kimchi tablet were investigated by response surface methodology. Hardness of kimchi tablet was low with the addition of 0.75 g carrot powder but increased as increasing of mushroom amount. Hue angle of kimchi tablet was 83 ∼86 degree when the amount of citron, apple, carrot and mushroom was lower than 0.5 g. Solubility in artificial bile acid of kimchi tablet was not affected by the addition of carrot and was high in the group with 1.0 g mushroom added and the group with 0.75 g apple added. Flavor of kimchi tablet was better as increasing of the amounts of apple and carrot added. The results of investigating the effects of independent factors on each response variable showed that only carrot affected on the hue angle of tablet and other sub-ingredients not affecting on response variable. Therefore, carrot, apple and mushroom could be added in a wide range of concentration around 0.75 g.
Keywords
kimchi; optimal mixing conditions; response surface methodology;
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