Optimization of Rice Dasik Prepared with Pregelatinized Rice Flour and Mugwort Powder Using Response Surface Methodology

This study investigated the optimal manufacturing conditions for rice Dasik using pregelatinized rice flour and mugwort powder. The experiment was based on the central composite design (CCD) of response surface methodology (RSM), with pregelatinized rice flour and mugwort powder as independent variables. Experimental data on physicochemical properties, 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity, textural characteristics, and sensory evaluation were fitted to various models. Among the responses, the physicochemical properties (sugar content (p<0.05), L-value (p<0.01), a-value (p<0.001), and b-value (p<0.001)), textural characteristics of adhesiveness (p<0.05), and sensory evaluation (appearance (p<0.001), color (p<0.001), taste (p<0.05), texture (p<0.01), and overall acceptability (p<0.01)) showed significant correlations with pregelatinized rice flour and mugwort powder. The optimal formulation, determined using numerical and graphical methods, was 96.82 g of pregelatinized rice flour and 4.49 g of mugwort powder, which could satisfy diverse consumer preferences and help increase the demand for traditional Korean Hangwa.