천년초 분말 첨가 파스타의 품질특성 및 제조조건 최적화
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 박영일 | - |
dc.contributor.author | 정복미 | - |
dc.contributor.author | 주나미 | - |
dc.date.available | 2021-02-22T12:47:33Z | - |
dc.date.issued | 2012-12 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.issn | 2288-7148 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/12026 | - |
dc.description.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. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식생활문화학회 | - |
dc.title | 천년초 분말 첨가 파스타의 품질특성 및 제조조건 최적화 | - |
dc.title.alternative | The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.7318/KJFC/2012.27.6.710 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.27, no.6, pp 710 - 718 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 27 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 710 | - |
dc.citation.endPage | 718 | - |
dc.identifier.kciid | ART001735281 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Opuntia humifusa powder | - |
dc.subject.keywordAuthor | pasta | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.subject.keywordAuthor | optimization | - |
dc.subject.keywordAuthor | response surface methodology | - |
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