초록 열기/닫기 버튼
This study was conducted to produce salt with the addition of Cheongyang hot pepper and a lemon by using a mixture experiment design. It conducted a general composition analysis and an antioxidation analysis on the Cheongyang hot pepper and the lemon, and then, it performed a sensory test and a physicochemical test on 14 kinds of samples which it produced by designing a mixing ratio with the Augmented Design. The general composition analysis showed significant differences in all compositions such as moisutre, crude ash, crude fat, crude protein, crude carbohydrate and Kcal, and that antioxidation was stronger in the lemon than in the Cheongyang hot pepper. Based on the results of the sensory test on 14 kinds of salt mixture, it analyzed the interactions among Cheongyang hot pepper, lemon and salt, to optimize them. The desirability of the optimization was 89.4% and the optimal mixing ratio of Cheongyang hot pepper ; lemon : salt was = 80% : 10% : 10% = 100%, and the physicochemical characteristics were prescribed as follows: salinity=1.27, pH=5.08, sugar content=1.58, brightness= 52.09, redness=-0.59 and yellowness=4.43. Ultimately, this study was expected to contribute to the commercialization of mixed salt of high quality.
