ScholarWorks@숙명여자대학교

초록

The purpose of this study was to determine the organoleptic charateristics of cauliflower picklesmade in various compounding ratio according to central conposite design for optimum organolepticcharacteristics of the cauliflower pickles.The optimum mixing condition of cauliflower pickles were optimized, using central composite designwith 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower picklewere made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of picklerecipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color,flavor, hardness and overall quality.The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and251.07g of sucrose in the maximum point of overall quality.

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