• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.88-95
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• 2006

To enhance the acceptance of hondonbyung ddeuksal, the optimal conditions for the addition of the leaf and root of Angelicae powder were evaluated with the central composite design and response surface methodology. With variations in the mixing ratio of the leaf and root of Angelicae powder, the smell and overall quality of hondonbyung differed significantly, but the color, taste and texture did not. The optimal conditions for the leaf and root content of Angelicae powder, predicted on the basis of each corresponding sensory parameters of hondonbyung ddeuksal, were $2.25\sim3.00%\;and\;0.50\sim0.63%$ for color, 1.55% and 0.85% for smell, 1.95% and 0.80% for taste, $1.00\sim1.22%\;and\;0.58\sim0.99%$ for texture and $2.79\sim3.00%\;and\;0.50\sim0.56%$ for overall quality, respectively. As for hondonbyung komul, there were no significant differences in color, smell, taste, texture or overall quality among the traditional group, and 10% and 20% reduced sweetener' groups.