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Optimization of Jelly Preparation from Nopal by Response Surface Methodology  

Jung, Hyeun-A (Department of Food & Nutrition, Bucheon Collage)
Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.20, no.6, 2005 , pp. 695-702 More about this Journal
Abstract
To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.
Keywords
nopal; jelly; gelatin; sucrose; citric acid; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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