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스테비아(Stevia rebaudiana)잎 첨가 쌀쿠키의 품질 특성Quality Characteristics of Rice Cookies Prepared with Stevia rebaudiana Leaf

Other Titles
Quality Characteristics of Rice Cookies Prepared with Stevia rebaudiana Leaf
Authors
김다솔신지훈주나미
Issue Date
Feb-2017
Publisher
대한영양사협회
Keywords
Stevia rebaudiana leaf; rice cookie; sensory evaluation; optimization; response surface methodology (RSM)
Citation
대한영양사협회 학술지, v.23, no.1, pp 14 - 26
Pages
13
Journal Title
대한영양사협회 학술지
Volume
23
Number
1
Start Page
14
End Page
26
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3088
DOI
10.14373/JKDA.2017.23.1.14
ISSN
1225-9861
2383-966X
Abstract
The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.
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Joo, Na Mi
생활과학대학 (식품영양학과)
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