Analysis of Optimal Mixture Ratio for Extrudate of the Soymilk Residue and Corn Grits by Mixture Design

혼합물 실험 계획법에 의한 두유박과 옥분 압출성형물의 최적 혼합비 분석

  • Han, Gyu-Hong (Department of Food Science and Technology, KyungHee University) ;
  • Kim, Byung-Yong (Department of Food Science and Technology, KyungHee University)
  • 한규홍 (경희대학교 생명과학부 식품공학과) ;
  • 김병용 (경희대학교 생명과학부 식품공학과)
  • Published : 2003.08.01


Experimental designs were applied to optimize the mixture ratio for the extrudate made by soymilk residue and corn grits. Nine candidate points were examined for their significance on extrudate using the modified distance design. Bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI) and color $(L^*,\;a^*,\;b^*)$ were the significant factors improving the extruded cereal production, and these values were applied to the mathematical models. Results showed that bending force, expansion ratio WSI, WAI and color $(L^*,\;b^*)$ increased with increasing the corn grits, whereas bulk density tended to decrease. The statistical study showed that the fitted models were adequate to describe the contour plot and all responses. Optimum mixture ratio allowing to maximize the two responses (expansion ratio and $b^*$) and minimize the response (WAI) were examined with a numerical optimization methods. The numerical optimization method was obtained as 53.18% : 46.19% (corn grits : soymilk residue).


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