Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

반응표면 분석법을 이용한 오미자편의 물성특성Optimization of Rheological Properties for the Processing of Omija-pyun(Omija jelly) by Response Surface Methodology

Other Titles
Optimization of Rheological Properties for the Processing of Omija-pyun(Omija jelly) by Response Surface Methodology
Authors
정희선주나미
Issue Date
Aug-2003
Publisher
한국식품조리과학회
Keywords
Omija-pyun; response surface methodology; texture
Citation
한국식품조리과학회지, v.19, no.4, pp.429 - 438
Journal Title
한국식품조리과학회지
Volume
19
Number
4
Start Page
429
End Page
438
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/16295
ISSN
2287-1780
Abstract
The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture.The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effectsbetween the ingredients was found?) between sucrose and glucose syrup.
Files in This Item
Go to Link
Appears in
Collections
생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Jeong, Hee Sun photo

Jeong, Hee Sun
전통예술학과 (전통식생활문화전공)
Read more

Altmetrics

Total Views & Downloads

BROWSE