부추 분말 첨가 머핀의 제조 조건 최적화
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 유승연 | - |
dc.contributor.author | 정희선 | - |
dc.contributor.author | 박상현 | - |
dc.contributor.author | 신지훈 | - |
dc.contributor.author | 정현아 | - |
dc.contributor.author | 주나미 | - |
dc.date.available | 2021-02-22T11:10:37Z | - |
dc.date.issued | 2008-05 | - |
dc.identifier.issn | 1225-9861 | - |
dc.identifier.issn | 2383-966X | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7949 | - |
dc.description.abstract | The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 대한영양사협회 | - |
dc.title | 부추 분말 첨가 머핀의 제조 조건 최적화 | - |
dc.title.alternative | Optimization of Muffins Containing Dried Leek Powder Using Response Surface Methodology | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 대한영양사협회 학술지, v.14, no.2, pp 105 - 113 | - |
dc.citation.title | 대한영양사협회 학술지 | - |
dc.citation.volume | 14 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 105 | - |
dc.citation.endPage | 113 | - |
dc.identifier.kciid | ART001238917 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | leek powder | - |
dc.subject.keywordAuthor | muffin | - |
dc.subject.keywordAuthor | response surface methodology | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2683368 | - |
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