Texture profile analysis of acorn flour gel-Comparison of 3$\times$3 latin square with 3sup 3 factorial experiment -

도토리묵의 Texture 특성 -라틴방격법과 요인배치법의 비교-

The typical texture profile analysis of acorn flour gel was investigated with Instron univ. testing machine by two experimental designs, 3$\times$3 latin square and $3^{3}$factorial experiment. As the result, it was revealed that Latin square is a useful method to reduce the number of experiments, in the case of a negligible interaction.