Study on the Optimization of Manufacturing Conditions for Traditional Potato Bugak Using Response Surface Methodology

This study examined the optimal manufacturing conditions of traditional potato Bugak. The experiment was based on the central composite response surface methodology (RSM) design, and the independent variables were the thickness and salt. The experimental data on the physicochemical properties and sensory evaluation were fitted to various models. Among the responses, the physicochemical (pH (p<0.01), salinity (p<0.01), L (p<0.05), and oil absorption (p<0.05)) and sensory properties (appearance (p<0.01), color (p<0.01), flavor (p<0.05), taste (p<0.05), texture (p<0.05), and overall acceptability (p<0.05)) showed significant correlations with the thickness and salt. The optimal formulation calculated using numerical and graphical methods was a 2.49 mm thickness and 3.28 g of salt. In conclusion, this study contributes to the systematization of Korean traditional food recipes and meeting consumer demand for healthy snacks using potatoes.