October 6/Kyunggi Do, South Korea/Food Business Week -- Scientists at Kyung Hee University have developed a functional drink made with a hydrolysate obtained from oyster and extracts from injin and omija. "The interactions of these ingredients were tested using a modified distance-based design," the researchers report.
"They were analyzed using a linear and nonlinear regression model, and a trace plot. The optimization of the mixture ratio was made by statistical modeling using antiradical activity and sensory properties. These factors are the important target constraints in the drink. Sensory properties showed a linear canonical form. Antiradical activity, color and viscosity of the drink showed a nonlinear canonical form, indicating a higher interaction among the mixtures. The response trace plot revealed that antiradical activity, sensory properties, color and viscosity were quite sensitive to the drink blending. The optimum formulation of the drink was determined to be 3% oyster hydrolysate, 3.83% injin extract and 8.17% omija extract," wrote K.J. Cho and colleagues, Kyung Hee University.