반응 표면 분석을 이용한 견과류 첨가 쌀 쿠키의 품질 특성 및 최적화Quality Characteristics and Optimization of Rice Cookies with Nuts by ResponseSurface Methodology
- Other Titles
- Quality Characteristics and Optimization of Rice Cookies with Nuts by ResponseSurface Methodology
- Authors
- 진소연; 이은지; 김명현
- Issue Date
- Apr-2014
- Publisher
- 동아시아식생활학회
- Citation
- 동아시아식생활학회지, v.24, no.2, pp 208 - 216
- Pages
- 9
- Journal Title
- 동아시아식생활학회지
- Volume
- 24
- Number
- 2
- Start Page
- 208
- End Page
- 216
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10912
- DOI
- 10.17495/easdl.2014.04.24.2.208
- ISSN
- 1225-6781
- Abstract
- The purpose of this study was the optimization of mixing ratio of rice flour, potato starch and soybean flour baking domestic rice cookies with nuts. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the optimal combination of rice flour (X1), potato starch (X2) and soybean flour (X3). The physical properties of 16 samples were analyzed, including color L (p<0.001), color a, color b (p<0.05), spreadability (p<0.05) and hardness (p<0.05). In sensory evaluations, color (p<0.05), flavor, taste (p<0.05), crunch (p<0.05) and overall quality (p<0.05) were differed significantly among the samples. The optimal compositional ratios were 78.90 g rice flour, 18.96 g potato starch, and 15.90 g the soybean flour in 420 g total weight.
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