Investigation for Processing Conditions of Porridge with Addition of Ramie Leaf (Boehmeria nivea L) Powder Using a Response Surface Methodology

반응표면 분석법을 이용한 모시분말 첨가 비단죽 제조조건 조사

  • Lee, Young-Tack (Department of Food Science & Biotechnology, Gachon University) ;
  • Im, Ji-Soon (Department of Food Science & Biotechnology, Konyang University)
  • 이영택 (가천대학교 식품생물공학과) ;
  • 임지순 (건양대학교 식품생명공학과)
  • Received : 2012.10.15
  • Accepted : 2012.11.22
  • Published : 2012.12.30


Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.


Supported by : 농림수산식품기술기획평가원


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