오디즙 첨가 양갱의 제조 조건 최적화Optimization of Yanggaeng Processing Prepared with Mulberry Juice
- Other Titles
- Optimization of Yanggaeng Processing Prepared with Mulberry Juice
- Authors
- 표서진; 주나미
- Issue Date
- Jun-2011
- Publisher
- 한국식생활문화학회
- Keywords
- mulberry; yanggaeng; optimization
- Citation
- 한국식생활문화학회지, v.26, no.3, pp 283 - 294
- Pages
- 12
- Journal Title
- 한국식생활문화학회지
- Volume
- 26
- Number
- 3
- Start Page
- 283
- End Page
- 294
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/12922
- ISSN
- 1225-7060
2288-7148
- Abstract
- The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice,sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness,gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color,sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.
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