@article{MAKHILLJFT2008618150,
    title = {Analyzing Manufacturing Process of <I>Prunus mume-</I>Added Vinegared Red Pepper Paste with Respect to Physicochemical Properties},
    journal = {Journal of Food Technology},
    volume = {6},
    number = {1},
    pages = {29-33},
    year = {2008},
    issn = {1684-8462},
    doi = {jftech.2008.29.33},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2008.29.33},
    author = {Jun Ho Lee},
    keywords = {Vinegared red pepper paste,chokochujang,Prunus mume,maesil,physicochemical,RSM},
    abstract = {Response Surface Methodology (RSM) was used for analyzing the  manufacturing process of <I>Prunus mume-</I>added vinegared red pepper paste with respect to physicochemical quality properties. Experiments were carried out according to a central composite design, selecting amount of <I>kochujang</I>, amount of <I>maesil</I> extract and type of sugar in the mixture as independent variables and pH, titratable acidity, moisture content, soluble solids content and CIE color parameters (<I>L</I>*-, <I>a</I>*- and <I>b</I>*-values) as response variables. The polynomial models developed by RSM were highly effective to describe the relationships between the studied factors and the responses. The estimated response surfaces confirm that the amount of <I>maesil</I> extract has a negative and positive effect on pH and titratable acidity, respectively. The response surfaces also show that the amount of <I>kochujang</I> and <I>maesil</I> extract have a negative effect on moisture content. Soluble solids content increased significantly with increasing amount of <I>kochujang</I> in the sample but moderate increase due to <I>maesil</I> extract. <I>L</I>*-, <I>a</I>*- and <I>b</I>*-values ranged from 27.86-32.43, 14.52-21.42 and 11.39-18.61, respectively. The amount of <I>maesil</I> extract has a negative effect on <I>L</I>*-, <I>a</I>*- and <I>b</I>*-values.}
    }