This study determined the optimal mixture of purple sweet potato powder and rice flour for preparing Tarakjuk. The experiment was based on the central composite response surface methodology (RSM) design, and the independent variables were purple sweet...
This study determined the optimal mixture of purple sweet potato powder and rice flour for preparing Tarakjuk. The experiment was based on the central composite response surface methodology (RSM) design, and the independent variables were purple sweet potato powder and rice flour. The experimental data on the physicochemical properties and sensory evaluation were fitted to various models. Among the responses, the physicochemical properties of the moisture content (p<0.001), pH (p<0.01), viscosity (p<0.001), L-value (p<0.001), a-value (p<0.001), b-value (p<0.001), the sensory properties of taste (p<0.01), mouthfeel (p<0.01), and overall acceptability (p<0.01) showed significant correlations according to the amounts of purple sweet potato powder and rice flour. The optimal formulation calculated using numerical and graphical methods was 20.01 g of purple sweet potato powder and 99.64 g of rice flour. In conclusion, this study contributes to meeting consumer preferences and enhancing Korean traditional porridge.