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입덧 진정효과를 위한 생강함초캔디의 제조조건 최적화Quality Characteristics of Ginger Extract Candy with Salicornia herbacea L. for Calming Effect on Morning Sickness

Other Titles
Quality Characteristics of Ginger Extract Candy with Salicornia herbacea L. for Calming Effect on Morning Sickness
Authors
김다솔이희정정은경주나미
Issue Date
Feb-2018
Publisher
대한영양사협회
Keywords
response surface methodology (RSM); ginger extract; candy; pregnant women
Citation
대한영양사협회 학술지, v.24, no.1, pp.19 - 30
Journal Title
대한영양사협회 학술지
Volume
24
Number
1
Start Page
19
End Page
30
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4657
DOI
10.14373/JKDA.2018.24.1.19
ISSN
1225-9861
Abstract
The primary objective of this study was to develop an optimal composite recipe for ginger extract candy with Salicornia herbacea L., for consumption during the first trimester of pregnancy. The secondary objective was to examine quality characteristics of the candy. The physical and mechanical properties and sensory properties for pregnant women in were measured, and these values were applied to mathematical models. Time of stirring water solution, saltiness, pH, and redness of the candy increased as concentrations of ginger juice did, but variations in pH were not significant. The hardness values of the candy ranged from 3,063.90 to 5,681.65 dyne/cm3. The average values of sweetness and time stirring the water solution were 5.36% and 14.1 minutes, respectively. However, hardness and sweetness stirring water solution were not significant. The range of sensory values of color (P<0.01), flavor (P<0.05), sweetness, saltiness, spiciness, and overall quality (P<0.05) ranged from were 3.73∼5.32, 4.05∼5.05, 3.67∼5.14, 3.59∼5.09, 3.55∼5.15, and 3.32∼5.45, respectively. Results suggest that ginger extract candy with Salicornia herbacea L. should be comprised of 7.37 g of ginger juice and 1.77 g of salt. Consequently, it could be a functional candy for pregnant women.
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생활과학대학 (식품영양학과)
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