The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Optimization of Jelly with Blueberry Juice using Response Surface Methodology

반응표면분석법을 이용한 블루베리 즙 첨가 젤리의 최적화

  • Joo, Na-Mi (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Bo-Ram (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University)
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 김보람 (숙명여자대학교 식품영양학과) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Received : 2011.12.02
  • Accepted : 2012.03.14
  • Published : 2012.03.31
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Abstract

이 연구는 블루베리 즙을 첨가하여 젤리의 제조조건을 최적화하고자 하였다. 16개의 블루베리 즙을 이용한 젤 시료는 Design Expert 프로그램을 이용하여 제조하였으며, 최적화를 위해 블루베리 즙(100~200 g), 설탕(40~160 g), 젤라틴(8~20 g)의 양을 독립변수로, 텍스처, pH, 관능평가 항목을 종속변수로 각각 선정하였다. 반응표면 분석법을 사용하기 위한 실험설계로 중심합성계획을 이용하였다. 각 항목별 최적조건은 Canonical 모형의 수치 최적화(numerical optimization)과 모형적 최적화(graphical optimization)를 통하여 선정하였으며, 그 중 가장 높은 desirability를 갖는 최적점을 선택하여 지점 예측(point prediction)을 통해 도출한 결과, 각 독립변수의 예측된 블루베리 즙을 첨가한 젤리의 최적값은 블루베리 주스 133.63 g, 설탕 160.0 g, 젤라틴은 12.78 g이었다.

Keywords

References

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