반응표면 분석법을 이용한 오미자편의 물성특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정희선 | - |
dc.contributor.author | 주나미 | - |
dc.date.available | 2021-02-22T16:18:46Z | - |
dc.date.issued | 2003-08 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/16295 | - |
dc.description.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. | - |
dc.format.extent | 10 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 반응표면 분석법을 이용한 오미자편의 물성특성 | - |
dc.title.alternative | Optimization of Rheological Properties for the Processing of Omija-pyun(Omija jelly) by Response Surface Methodology | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.19, no.4, pp 429 - 438 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 19 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 429 | - |
dc.citation.endPage | 438 | - |
dc.identifier.kciid | ART000914867 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Omija-pyun | - |
dc.subject.keywordAuthor | response surface methodology | - |
dc.subject.keywordAuthor | texture | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2084551 | - |
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