쥐눈이콩 첨가 스무디의 제조조건 최적화

Abstract

The purpose of this study was to determine the optimal mixing conditions of three different amount of small black soybean, sugar, and plain yogurt for the preparation of small black soybean smoothie. The experiment was designed according to the Central composite design methodology of response surface, which showed 16 experimental points including 2 replicates for small black soybean, sugar and plain yogurt. The physiochemical and sensory properties of test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixture final product. The L value and a value decreased with increasing small black soybean but b value increased by small black soybean addition. Sweetness was increased by sugar addition. The results of sensory evaluation showed very significant values in color(p<0.01), taste(p<0.05) and overall quality(p<0.05) in predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as small black soybean 79.46g, plain yogurt 275.07g, sugar 21.20g.