Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization of Jelly Preparation from Nopal by Response Surface Methodology

반응표면분석법을 이용한 백년초젤리 제조의 최적화

  • Jung, Hyeun-A (Department of Food & Nutrition, Bucheon Collage) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 정현아 (부천대학 식품영양과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2005.12.31
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Abstract

To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.

Keywords

References

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