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천년초 분말 첨가 파스타의 품질특성 및 제조조건 최적화The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production

Other Titles
The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production
Authors
박영일정복미주나미
Issue Date
Dec-2012
Publisher
한국식생활문화학회
Keywords
Opuntia humifusa powder; pasta; sensory evaluation; optimization; response surface methodology
Citation
한국식생활문화학회지, v.27, no.6, pp 710 - 718
Pages
9
Journal Title
한국식생활문화학회지
Volume
27
Number
6
Start Page
710
End Page
718
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/12026
DOI
10.7318/KJFC/2012.27.6.710
ISSN
1225-7060
2288-7148
Abstract
The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%,respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001)displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.
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생활과학대학 (식품영양학과)
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