마분말 첨가 쿠키 제조조건 최적화
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 주나미 | - |
dc.contributor.author | 이선미 | - |
dc.contributor.author | 정희선 | - |
dc.contributor.author | 박상현 | - |
dc.contributor.author | 송윤희 | - |
dc.contributor.author | 신지훈 | - |
dc.contributor.author | 정현아 | - |
dc.date.available | 2021-02-22T11:11:03Z | - |
dc.date.issued | 2008-02 | - |
dc.identifier.issn | 1738-7248 | - |
dc.identifier.issn | 2287-7428 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/8021 | - |
dc.description.abstract | This study was conducted to develop an optimal composite recipe for a cookie including yam powder that would be attractive to all age groups. Wheat flour was partially substituted by yam powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making cookies, respectively with each 5 level of yam powder (X1), sugar(X2), butter(X3), by C.C.D (Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM (Response Surface Methodology). Sensory items showed very significant values in color, softness, overall quality (p<0.01), flavor (p<0.05) and those of instrumental analysis showed significant values in lightness, redness (p<0.05), spread ratio, hardness (p<0.01). Also sensory optimal ratio of yam cookie was calculated at yam powder 37.35 g, sugar 50.75 g, butter 78.40 g and it was revealed that the factors of influencing yam cookie aptitude were in order of yam powder, butter, sugar. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품저장유통학회 | - |
dc.title | 마분말 첨가 쿠키 제조조건 최적화 | - |
dc.title.alternative | Optimization of Cookie Preparation by Addition of Yam Powder | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국식품저장유통학회지, v.15, no.1, pp 49 - 57 | - |
dc.citation.title | 한국식품저장유통학회지 | - |
dc.citation.volume | 15 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 49 | - |
dc.citation.endPage | 57 | - |
dc.identifier.kciid | ART001225428 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | yam powder | - |
dc.subject.keywordAuthor | cookie | - |
dc.subject.keywordAuthor | sugar | - |
dc.subject.keywordAuthor | butter | - |
dc.subject.keywordAuthor | optimization | - |
dc.subject.keywordAuthor | RSM(Response Surface Methodology | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2670891 | - |
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