Optimization of the Addition of Jinuni Beans to Chocolate Using the Response Surface Methodology.
- Author:
Nami JOO
1
;
Boram KIM
;
Seojin PYO
Author Information
1. Department of Food & Nutrition, Sookmyung Women's University, Seoul 140-742, Korea. seojin38@sookmyung.ac.kr
- Publication Type:Original Article
- Keywords:
optimization;
Jinuni bean;
chocolate;
fresh cream;
response surface methodology
- MeSH:
Cacao;
Fabaceae;
Hardness;
Models, Theoretical
- From:Journal of the Korean Dietetic Association
2010;16(1):13-21
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p< 0.01), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulations as determined by the numerical and graphical methods were 27.98 g of Jinuni bean and 67.0 g of fresh cream.
