반응표면 분석법을 이용한 질 첨가한 홈메이드 파스타 제조의 최적화

Abstract

The purpose of study was to determine the organoleptic characteristics of homemade basil-pastamade in various compounding ratio according to central composite design. The optimum mixingcondition for basil-pasta was optimized by response surface methodology. The texture, including color,flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates ofdurum wheat semolina, basil and egg were 73.97 g, 5.95 g and 36.17 g for color, 53.14 g, 4.52 gand 35.85 g for flavor, 48.75 g, 2.95 g and 36.85 g for elasticity. The organoleptic overall quality ofbasil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina,4.55 g basil paste and 35.51 g egg.