Investigation for Processing Conditions of Porridge with Addition of Ramie Leaf (Boehmeria nivea L) Powder Using a Response Surface Methodology

Lee, Young-Tack; Im, Ji-Soon

doi:10.11002/kjfp.2012.19.6.841

Korean Journal of Food Preservation

2012

DOI: 10.11002/kjfp.2012.19.6.841

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Investigation for Processing Conditions of Porridge with Addition of Ramie Leaf (Boehmeria nivea L) Powder Using a Response Surface Methodology

Young-Tack Lee

Ji-Soon Im²

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The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology

Shin¹,

Yoo²,

Hwang³

2013

Korean journal of food and cookery science

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This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder (X1), roasted soybean flour (X2) and gelatinized rice flour (X3), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively

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The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology

Shin¹,

Yoo²,

Hwang³

2013

Korean journal of food and cookery science

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show abstract

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Investigation for Processing Conditions of Porridge with Addition of Ramie Leaf (Boehmeria nivea L) Powder Using a Response Surface Methodology

Cited by 1 publication

References 2 publications

The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology

The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology

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