Abstract:Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics (L*-, a*-, and b*-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships… Show more
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