반응 표면 분석을 이용한 견과류 첨가 쌀 쿠키의 품질 특성 및 최적화
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 진소연 | - |
dc.contributor.author | 이은지 | - |
dc.contributor.author | 김명현 | - |
dc.date.available | 2021-02-22T11:48:48Z | - |
dc.date.issued | 2014-04 | - |
dc.identifier.issn | 1225-6781 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10912 | - |
dc.description.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. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 동아시아식생활학회 | - |
dc.title | 반응 표면 분석을 이용한 견과류 첨가 쌀 쿠키의 품질 특성 및 최적화 | - |
dc.title.alternative | Quality Characteristics and Optimization of Rice Cookies with Nuts by ResponseSurface Methodology | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.17495/easdl.2014.04.24.2.208 | - |
dc.identifier.bibliographicCitation | 동아시아식생활학회지, v.24, no.2, pp 208 - 216 | - |
dc.citation.title | 동아시아식생활학회지 | - |
dc.citation.volume | 24 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 208 | - |
dc.citation.endPage | 216 | - |
dc.identifier.kciid | ART001874203 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.identifier.url | http://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE02401512 | - |
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