Optimization of Ramen Flour Formulation by Mixture Experimental Design

혼합물실험설계법에 의한 라면 밀가루 혼합비의 최적화

  • Park, Hye Ryong (Department of Food Science and Biotechnology, Dongguk University) ;
  • Lee, Seung Ju (Department of Food Science and Biotechnology, Dongguk University)
  • 박해룡 (동국대학교 식품생명공학과) ;
  • 이승주 (동국대학교 식품생명공학과)
  • Received : 2011.08.20
  • Accepted : 2011.09.21
  • Published : 2011.11.30


Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.