Optimization of Pasta with the Addition of Letinus edodes Powder.
- Author:
Seo Hyun KO
1
;
Nami JOO
Author Information
1. Department of Food & Nutrition, Sookmyung Women's University, Seoul 140-742, Korea. seohyun@sookmyung.ac.kr
- Publication Type:Original Article
- Keywords:
pasta;
Letinus edodes;
optimization;
response surface methodology (RSM)
- MeSH:
Light;
Ovum;
Rheology
- From:Journal of the Korean Dietetic Association
2009;15(4):356-363
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The study aimed to determine the optimal mixing ratio of two different amounts of Letinus edodes powder and egg for preparation of pasta. The complete analysis was conducted using the Design Expert 7 program (State-Easy, Minneapolis, MN). Response surface methodology revealed 10 experimental points, including two replicates for L. edodes powder and egg. L. edodes pasta formulation was optimized using rheology. Lightness and redness displayed a lineal model pattern, whereas yellowness was represented by a quadratic model. The sensory evaluation parameters of texture, color, flavor, appearance and overall quality showed significant differences for color (p<0.01), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.05). All sensory parameters showed significant values in a quadratic model. The optimum formulations processed by numerical and graphical optimization were determined as 15 g of L. edodes powder and 37.5 g of egg.
