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Quality Characteristics and Reduced Sugar Conditions of Yanggaeng Prepared with Steamed Liriopis Tuber Extract Using Response Surface Methodology

반응표면분석법을 이용한 증숙 맥문동 첨가 양갱의 품질 특성 및 당류 저감화 조건 연구

  • Park, Chanyoung (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, So Hae (Department of Food Science and Nutrition, Pusan National University) ;
  • Kim, Won Baek (Department of Food Science and Nutrition, Pusan National University) ;
  • Hwang, Ji Hoe (Department of Food Science and Nutrition, Pusan National University) ;
  • Lee, Heeseob (Department of Food Science and Nutrition, Pusan National University)
  • 박찬영 (부산대학교 생활환경대학 식품영양학과) ;
  • 박소해 (부산대학교 생활환경대학 식품영양학과) ;
  • 김원백 (부산대학교 생활환경대학 식품영양학과) ;
  • 황지회 (부산대학교 생활환경대학 식품영양학과) ;
  • 이희섭 (부산대학교 생활환경대학 식품영양학과)
  • Received : 2016.09.30
  • Accepted : 2017.01.31
  • Published : 2017.02.28

Abstract

This study was performed to optimize yanggaeng processing conditions prepared with different amounts of steamed Liriopis tuber (SLT) extract, sugar, and agar powder using response surface methodology. The experimental conditions were designed according to the central composite design with 16 experimental points, including two replicates for three independent variables. The experimental data on physicochemical properties, textural properties, and sensory evaluation were fitted to various models, and the accuracy of the equations was analyzed by ANOVA. Among the responses, pH, water content, sugar content, L-value, browning index, chewiness, gumminess, and sensory properties of appearance, color, sweetness, hardness, texture, and overall acceptability showed significant correlation with contents of SLT, sugar, and agar powder. From these results, optimum formulation of yanggaeng was calculated as follows: SLT 35 mL, sugar 55.23 g, and agar powder 3.39 g.

Acknowledgement

Supported by : 부산대학교

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