Optimization of Kimbugak Prepared with Waxy Black Rice Flour, Black Soybean Powder, and Garlic Juice using Response Surface Methodology

Abstract

This study examined the optimal proportions of waxy black rice flour, black soybean powder, and garlic juice for preparing of Kimbugak. The experiment was designed according to the central composite design of the response surface methodology (RSM). To develop Kimbugak using RSM, waxy black rice flour, black soybean powder, and garlic juice were set as the independent variables. The experimental data on physicochemical and textural properties and sensory evaluation were fitted to various models. Among the responses, L-value (p0.05), a-value (p0.05), and b-value (p0.01), the sensory properties of appearance (p0.05), mouthfeel (p0.05), and overall acceptability (p0.05) showed significant correlations with the proportions of waxy black rice flour, black soybean powder, and garlic juice. From these results, the optimal formulation was calculated by applying numerical and graphical methods, and was determined to be 49.84 g waxy black rice flour, 10.75 g black soybean powder, and 3.35 g garlic juice. We believe Kimbugak prepared with waxy black rice flour, black soybean powder, and garlic juice could contribute to the development of a functional product that would meet various consumer preferences and increase the acceptability of such products.