혼합물 실험 계획법에 의한 팽화미 첨가 쌀죽의 최적 배합비 분석

This study examined the optimal mixture ratio of rice gruel supplemented with puffed rice by mixture design. The quality characteristics of rice gruel samples were examined according to mixture ratios at eleven experimental points. The high soluble solid content and viscosity of gruel samples were significantly dependent on rice (short grain) content instead of glutinous rice. The viscosity ranged from 2,891～9,153 cP․s and soluble solid content ranged from 8.23～10.13 °Brix at the eleven experimental points. The mixture with the highest solid content and viscosity, 12% rice gruel sample was 10.10～10.13 °Brix and 9,150～9,153 cP․s. The L color of sample decreased with decreasing rice content, while “a” (redness) and “b” (yellowness) values slightly increased. In the sensory evaluation, samples with higher amount of puffed rice and glutinous rice scored higher for brown color, flavor and sweetness than high-content rice samples. The response surface and trace plot results showed that increasing of puffed rice increased the brown color, sweet taste and sticky aftertaste. From the results of the F-test, viscosity, “a” (redness) and “b” (yellowness) values fit a quadratic model with significant probabilities within 0.05%. The optimum predicted formulations of rice gruel containing puffed rice were 1.69% of puffed rice, 0.47% of glutinous rice and 9.84% of rice, respectively.