Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Optimization of Spirulina Added Korean Rice Cake(Garaeduk) using Response Surface Methodology

반응 표면 분석에 의한 스피루리나 첨가 떡볶이떡 제조의 최적화

  • Kim, Mi-Yeon (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Jong-Mi (Dept. of Food & Nutrition, Chungnam National University) ;
  • Lee, Yun-Jin (Dept. of Food & Nutrition, Chungnam National University) ;
  • Heo, Ok-Soon (Food & Risk Standardization Team, Food & Drug Administration) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 김미연 (충남대학교 식품영양학과) ;
  • 김종미 (충남대학교 식품영양학과) ;
  • 이윤진 (충남대학교 식품영양학과) ;
  • 허옥순 (식품의약품안전청 유해물질관리단) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2009.02.28
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Abstract

The principal objective of this study was to determine the optimal mixing ratios of three different quantities of spirulina, salt and water for the preparation of Korean rice cake (Dukbokiduk) via response surface methodology on the basis of color, texture, and sensory test. The spirulina levels were tested in a range of $1{\sim}3%$, the water levels in a range of $15{\sim}25%$, and salt levels were tested a range of $0.5{\sim}1%$ by weight of rice powder. Taste was influenced most profoundly by the amount of added spirulina. Optimal taste was achieved with 1% of spirulina, 0.75% of salt and 20% water. Thus, the optimal mixing ratios of spirulina, salt, and water for Dukbokiduk were 1.0%, 0.57%, and 19.46%, respectively.

Keywords

References

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