혼합물실험설계법에 의한 라면 밀가루 혼합비의 최적화

박해룡¹, 이승주¹^,^*

Optimization of Ramen Flour Formulation by Mixture Experimental Design

Hye Ryong Park¹, Seung Ju Lee¹^,^*

¹동국대학교 식품생명공학과

¹Department of Food Science and Biotechnology, Dongguk University

^*Corresponding author: Seung Ju Lee, Department of Food Science and Biotechnology, Dongguk University, Seoul, 100-715, Republic of Korea, Tel: +82-2-2260-3372; Fax: +82-2260-3372, E-mail: lseungju@dongguk.edu

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 20, 2011; Revised: Sep 21, 2011; Accepted: Sep 21, 2011

Published Online: Nov 30, 2011

Abatract

Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.

Keywords: Ramen flour formulation; mixture experimental design; optimization; dough rheological properties