Manufacture of the Functional Drink Using Hydrolysate From Oyster and Other Extracts

Abstract

The functional drink was made with a hydrolysate obtained from oyster and extracts from injin and omija. The interactions of these ingredients were tested using a modified distance‐based design. They were analyzed using a linear and nonlinear regression model, and a trace plot. The optimization of the mixture ratio was made by statistical modeling using antiradical activity and sensory properties. These factors are the important target constraints in the drink. Sensory properties showed a linear canonical form. Antiradical activity, color and viscosity of the drink showed a nonlinear canonical form, indicating a higher interaction among the mixtures. The response trace plot revealed that antiradical activity, sensory properties, color, and viscosity were quite sensitive to the drink blending. The optimum formulation of the drink was determined to be 3% oyster hydrolysate, 3.83% injin extract and 8.17% omija extract. PRACTICAL APPLICATIONS Oyster hydrolysate, injin extract and omija extract have their own functional properties, such as high antiradical activity and specific sensory characters. Using a proper mixture design, a formulation of these ingredients could be optimized for the drinks. A canonical form and trace plot showed that the influence of each ingredient in the drinks, while optimization of ingredients ratio for the drink was obtained using a contour map with desirability. Although the taste of the drink could still use improvement, the optimum ratio for the functional drink was formulated.