Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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Abstract

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).

두유박 시리얼을 제조하는데 최적 배합비를 산출하기 위하여 혼합물 실험 계획법을 사용하였다. 두유박 $30{\sim}80%$과 옥분 $20{\sim}70%$의 제약조건으로 실험디자인을 하여 압출성형을 한 결과, 두유박 함량이 증가할수록 시리얼의 팽화율은 작아지고 용적 밀도는 높아진 반면에 옥분의 함량이 증가할수록 팽화율과 절단강도, 수분용해지수, 수분흡수지수를 증가시켰다. 시리얼의 색도에서는 두유박을 첨가할수록 어두워지고, 옥분은 $L^*$값과 $b^*$값에 큰 영향을 주었다. 모델화 및 분석을 통한 반응 결과는 팽화율, 절단강도, 수분흡착지수는 quadratic 모델이 설정되고, 용적밀도, 수분용해지수, 색도는 linear 모델이 설정되었다. 색도의 $a^*$을 제외한 모든 반응결과에서 5% 이내의 유의차를 보여주어 모델에 대한 적합성을 입증하였고, 예측된 반응식을 통하여 혼합물내의 성분들이 시리얼에 미치는 영향을 살펴볼 수 있었다. 결과적으로 각 반응의 모델에서 나타난 계수를 이용한 수치 최적화를 하였을 때, 두유박 46.19%, 옥분 53.81%의 최적 배합비가 산출되었다.

Keywords

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