Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
Response Surface Methodology (RSM) was used for analyzing the manufacturing process of Prunus mume-added vinegared red pepper paste with respect to physicochemical quality properties. Experiments were carried out according to a central composite design, selecting amount of kochujang, amount of maesil extract and type of sugar in the mixture as independent variables and pH, titratable acidity, moisture content, soluble solids content and CIE color parameters (L*-, a*- and b*-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 maesil extract has a negative and positive effect on pH and titratable acidity, respectively. The response surfaces also show that the amount of kochujang and maesil extract have a negative effect on moisture content. Soluble solids content increased significantly with increasing amount of kochujang in the sample but moderate increase due to maesil extract. L*-, a*- and b*-values ranged from 27.86-32.43, 14.52-21.42 and 11.39-18.61, respectively. The amount of maesil extract has a negative effect on L*-, a*- and b*-values.
How to cite this article:
Jun Ho Lee . Analyzing Manufacturing Process of Prunus mume-Added Vinegared Red Pepper Paste with Respect to Physicochemical Properties.
DOI: https://doi.org/10.36478/jftech.2008.29.33
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2008.29.33