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Monitoring on Recipe of Old Pumpkin Extract Drink  

윤선주 (㈜바이오파머)
김경은 (㈜계명푸덱스)
정용진 (계명대학교 식품가공학과)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 308-313 More about this Journal
Abstract
In the present study, we investigated the optimum recipe of the pumpkin drink using old pumpkin extract. Response surface methodology (RSM) was applied to optimize and monitor the drink recipe with pumpkin extract. The polynomial equation for color, flavor, taste, mouth feel, overall palatability, pH, brix and viscometer showed 0.7682, 0.9046, 0.9364, 0.9110, 0.8456, 0.9264, 0.7135 and 0.9906 of R$^2$, respectively and flavor, taste, mouth feel, overall palatability, pH and viscometer showed 5～10％ of significance level. The optimum ranges of recipe on organoleptic properties of pumpkin pouch drink were estimated on 86.5～87.5％ of the old pumpkin extract, 0.36～0.42％ of xanthan gum and 9％ of vinegar.
Keywords
old pumpkin; drink recipe; pumpkin extract; response surface;
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