반응표면 분석법을 이용한 마키베리 젤리 제조의 최적화

Abstract

This study was undertaken to determine the optimization mixing ratio of maquiberry powder and allulose in the preparation of jelly. The experiment was designed according to the central composite design of response surface methodology (RSM). Quality characteristics and sensory characteristics were evaluated by setting the amounts of maquiberry powder (2~6 g) and allulose (50~150 g) as independent variables. Quality characteristics of 10 samples analyzed showed significant differences in moisture content (p<0.001), sugar content (p<0.001), color b (p<0.05), hardness, chewiness, and gumminess (p<0.01). In sensory evaluation, significant values were shown in color (p<0.001), flavor (p<0.01), taste (p<0.05), texture (p<0.05), and overall acceptability (p<0.05). The optimization mixing ratio was determined to be 4.27 g maquiberry and 110.81 g allulose.