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Optimization on Organoleptic Charateristics of Cauliflower Pickles  

Yoon, Ji-Young (Department of Food and Nutrition, Gyeongsang National University)
Hwang, Jae-Sun (Food styling and Table decoration, Chungkang College of Cultural industries)
Joo, Na-Mi (Department of Food and Nutrition, Sookmyung Women's University)
Jung, Hyun-A (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.19, no.2, 2004 , pp. 193-199 More about this Journal
Abstract
The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.
Keywords
cauliflower pickle; vinegar; salt; sucrose; response surface methodology(RSM);
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Times Cited By KSCI : 1  (Citation Analysis)
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