Browse > Article
http://dx.doi.org/10.7318/KJFC.2010.25.1.054

Optimization of Mixing Condition of Cabbage Cream Soup  

Park, So-Yeon (Department of Food & Nutrition, Sookmyung Women's University)
Pyo, Seo-Jin (Department of Food & Nutrition, Sookmyung Women's University)
Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.25, no.1, 2010 , pp. 54-60 More about this Journal
Abstract
The principal objective of this study was to determine the optimal mixing condition of two different amounts of cabbage and rice flour for the preparation of a cabbage cream soup. The experimental design was based on the central composite design methodology of response surface, which included 10 experimental points, including two replicates for the cabbage and rice flour. Physiochemical and sensory properties were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. Water content and pH values increased with increasing quantities of rice flour. Neither cabbage or rice flour affected the L and a values, but the b value increased with greater quantity of both ingredients. Viscosity increased with increasing added cabbage. Sensory evaluation results were significant in the predicted model for flavor (p<0.05), concentration (p<0.01) and overall quality (p<0.01). As a result, the optimum formulations by numerical and graphical methods were calculated as 111.79 g cabbage and 8.99 g rice flour.
Keywords
cabbage; rice flour; optimization; response surface methodology (RSM);
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Lee CB. 1982. A Pictorial Book of the Korean Flora. Hyangmunsa. Seoul Korea. p 559
2 Noh JE, Choi YK, Kim HK, Kwon JH. 2005. Pre-establishment of Microwave-Assisted Extraction Conditions for Antioxidative Extracts from Cabbage. Korean J. Food Preserv., 12(1):62-67
3 Yang YH, Park SH, Ann SM, Kim KM, Kim MR. 2005. Physicochemical and Sensory Characteristics of Mul-Kimchi (Watery Kimchi) Prepared with Red Cabbage. J East Asian Soc Dietary Life, 15(5):574-581
4 Kim MR, Kim JH, Wi DS, Na JH, Sok DE, 1999. Volatile Sulfur Compounds, Proximate Components, Minerals, Vitamin C Content and Sensory Characteristics of the Juices of Kale and Broccoli Leaves. J. Korean Soc Food Sci Nutr., 28(5):1201-1207
5 Owen RF. 1996. Food Chemistry 3rd edition. Marcel Dekker, Inc. New York. pp 337-339
6 Han YB, Kim MR, Han BH, Han YN. 1987. Studies on Antioxidant Components of Mustard Leaf and Seed. Korean J. Pharmacogn., 18(1):41-49
7 Larmond E. 1977. Laboratory Methods for Sensory Evaluation of Foods. Canada. Dept. of Agriculture, Ottawa, Canada. pp 7-23
8 Houston DF. 1972. Rice Bran and Polish. In Rice: Chemistry and Technology. Am Assoc. Cereal Chem. St. Paul. 1:272-277
9 Kallithraka S, Mohdaly AA, Makris DP, Kefalsa P. 2005. Determination of Major Anthocyanin Pigments in Hellenic Native Grape Varieties (Vitis vinifera sp.): Association with Antiradical Activity. Academic Press. pp 375-386
10 Park HY, Jang MS. 2007. Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barely (Hordeum vulgare L.) Sprout Powder. Korean J Food Cookery Sci., 23(4):550-560
11 MacLean CW, Klein GR, Massa E, Graham GG. 1978. Protein Quality Conventional and High Protein Rice and Digestibility of Glutinous and Non-glutinous Rice by Preschool Children. J. Nutr., 108:1740
12 Jung CS, Chae YC, Lee JH. 2000. Cookery Science Technolg. Dosuh Press. Seoul Korea. pp 206-211