39B-42

H. S. CHUN¹, S. B. Cho, K. H. Ku, and H. J. Kim. (1) Food Chemistry and Biotechnology Division, Korea Food Research Institute, San 46-1, Backhyun-dong, Bundang-gu, Seongnam-si, Kyonggi-do, 463-420, South Korea

Omiza-pyun is a Korean traditional starch-based fruit gel prepared with omija (Schzandrae Fructus), sugar, mungbean starch and/or natural pigments. As the demand of omija-pyun has been increased in Korea, the industrial production of omija-pyun is required. In this study, the formulation of omija-pyun was optimized by response surface methodology (RSM) using 3 independent variables (mungbean starch, omija extract and sugar). Mechanical texture, sensory and color properties were evaluated as dependent variables. Significant regression models were found for mechanical texture properties (hardness, chewiness and springiness), color and sensory characteristics (hardness, adhesiveness, springiness, sour taste and overall acceptability). Among the 3 variables studied, mungbean starch had the most influence on the various parameters. Mungbean starch increased instrumental and sensory hardness, chewiness and springiness, but no influence on cohesiveness. Omija extract and sugar had only a limited effect on the variables evaluated. The optimum levels obtained were: mungbean starch, 6%; sugar 22%; 2.5 degree Brix of omija extract, 40%. In order to replace the expensive mungbean starch, effects of cowpea starch on cooking, mechanical texture, sensory and color properties were also evaluated. Cowpea starch had slight influence on instrumental and sensory hardness, springiness and color, but no influence on overall preference. Results showed that an omija-pyun with a desired flavor and overall preference can be produced using cowpea starch.