Browse > Article

Optimization for the Sugaring Process of Yam for Snack Food Using Response Surface Methodology  

한주영 (대구한의대학교 한방식품과학부)
김남우 (대구한의대학교 한방생명자원학과)
황성희 (대구가톨릭대학교 식품공학과)
윤광섭 (대구가톨릭대학교 식품공학과)
신승렬 (대구한의대학교 한방식품과학부)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 320-325 More about this Journal
Abstract
This study was conducted to optimize sugaring process of yam for development of new snack product and enhancement acceptability. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for sugaring time, temperature and concentration. Optimization of the process was conducted using the combination of the moisture content, solid content, color and rehydration ratio. The regression polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, superimposing the individual contour plots for the response variables. The optimum conditions for this process were 5.5 hours and 58％ at 40$^{\circ}C$ under the optimum of restricted variables as moisture content was 66 to 70, solid content was 25 to 30％, L value was above 75, a value was -2.1 to -2.4, b value was above 5 and rehydration ratio was 200 to 250.
Keywords
yam; sugaring; optimization; RSM; rehydration;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Hinohara K and Tatsuyous K. (1990) Chemical compositon of mucilage of chinese yam. Nippon Shokuhin Kogyo Gakkaish, 37, 48-51   DOI
2 Sung, N.K (2000) SAS/STAT-Regression analysis, Jayu Academy Press, Seoul, pp256
3 Arvill A, Bodin L. (1995) Effect of short-term ingestion of konjac glucomannan on serum cholesterol in healthy men. Am J. Clin. Nutr., 61, 585-589   DOI
4 Lee, B.Y., Park, D.J., Ku, K.H., Kim, H.K. and Mok, C.K. (1994) Mucilage separation of Korean yam using microparticulation/Air classification crocess. Korean J. Food Sci. Technol. 26, 596-602
5 Youn, K.S. and Choi, Y.H. (1995) Mass Transfer characteristics in the osmotic chydration process of carrots, Korean J. Food Sci. Technol., 27, 387-393
6 Lee, B.W., Shin, G.J., Kim, M.H. and Choi, C.U. (1989) Effect of pretreatment before air drying o the quality of carrot flake, Korean J. Food Sci. Technol., 21, 430-434
7 Purseglove, J.W. (1972) Dioscoreaceae. In 'Tropical crops monocotylodons' Longman, 1. (ed.), London, pp.97
8 Lee, I.S., Chung, S.Y., Shim, C.S. and Koo, S.J. (1995) Inhibitory effect of yam (Dioscorea batatas DECENE) extracts on the mutagenicity, Korean J. Soc. Food Sci. 11, 351-355
9 Yoon, K.Y., Youn, K.S., Lee, K.H., Shin. S.R. and Kim, K.S. (1997) Changes of qality in the osmotic dehydration of cherry-tmatoes and optimization for the process, J. Korean Soc. Food Sci. Nutr., 26, 866-871
10 Dixon, G.M. and Jen, J.J. (1977) Changes of sugars and acids of osmovac-dried apple slices. J. Food Sci., 42, 1126-1127   DOI
11 Hong, lH., Youn KS. and Choi, Y.H. (1998) Optimization for the process of osmotic dehydration for the manufacturing of dried kiwifruit, Korean l Food sci. Technol.. 30. 348-355
12 Youn, K.S. and Choi, Y.H. (1996) Mass Transfer characteristics during the osmotic dehydration process of apples, J. Korean Soc. Food Sci. Nutr., 25, 824-830
13 Flink, J.M. (1980) Dehydrated carrot slices : Influence of osmotic concentration on drying behavior and product quality. In Food Process Engineering, Academic Press., London, p.412
14 Youn, K.S. and Choi, Y.H. (1997) Optimization for the process of osmotic dehydration of carrots using respose surface methodology, Food Engineering Progress, 1, 35-41
15 Kim, S.D., Ku, Y.S., Lee, I.Z., Park, I.K. and Youn K.S. (2001) Optimization for hot water extraction condition of Liriope spicata tuber using response surface methodology, Korean J Postharvest Sci. Technol., 8, 157-163
16 Biswal, R.N., Bozorgmehr, O.K., Tompkind, E.D. and Liu, X. (1991) Osmotic concentration of green bean prior to freezing. J. Food Sci., 56, 1008-1012   DOI
17 Youn, K.S., Chang, K.S. and Choi, Y.H. (1999) Optimization of osmotic dehydration for the manufacturing of dried banana, Korean J. Postharvest Sci. Technol., 6, 55-60