반응표면분석법을 이용한 초석잠 분말 첨가 쌀쿠키의 품질특성 및 최적화
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정민주 | - |
dc.contributor.author | 이선미 | - |
dc.contributor.author | 주나미 | - |
dc.date.available | 2021-02-22T10:54:00Z | - |
dc.date.issued | 2014-06 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5970 | - |
dc.description.abstract | This study was conducted to develop an optimal composite recipe of nutritional cookies containing Chinese artichoke (Stachy sieboldii Miq) powder. Rice powder was partially substituted with Chinese artichoke (Stachy sieboldii Miq) powder to reduce its content. The optimal sensory composite recipe was determined by 3 concentrations of Chinese artichoke (Stachy sieboldii Miq) powder, butter, and sugar, using the central composite design. In addition, the mixing condition of Chinese artichoke (Stachy sieboldii Miq) powder rice cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology (RSM). The effects of the addition of the three variables on the quality of Chinese artichoke (Stachy sieboldii Miq) rice powder cookies were assessed in terms of color, hardness, sweetness and sensory evaluation. The results of the sensory evaluation produced values very significant for flavor, texture, sweetness, appearance, and overall quality (p<0.05). The results of instrumental analysis showed significant values in moisture content, spreadability, sweetness (p<0.01), lightness, redness, and hardness (p<0.001). As a results, the optimal sensory ratio of Chinese artichoke (Stachy sieboldii Miq) rice cookies was determined to be Chinese artichoke (Stachy sieboldii Miq) powder 4.22 g, butter 120.00 g, and sugar 130.00 g. | - |
dc.format.extent | 12 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 반응표면분석법을 이용한 초석잠 분말 첨가 쌀쿠키의 품질특성 및 최적화 | - |
dc.title.alternative | Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.9799/ksfan.2014.27.3.435 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.27, no.3, pp 435 - 446 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 27 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 435 | - |
dc.citation.endPage | 446 | - |
dc.identifier.kciid | ART001885035 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Chinese artichoke (Stachy sieboldii Miq) powder | - |
dc.subject.keywordAuthor | rice cookie | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.subject.keywordAuthor | optimization | - |
dc.subject.keywordAuthor | response surface methodology (RSM) | - |
dc.identifier.url | https://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO201420249946786 | - |
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