반응표면분석에 의한 마늘잼 제조조건의 최적화Optimization of Garlic Jam Making by Response Surface Methodology
- Other Titles
- Optimization of Garlic Jam Making by Response Surface Methodology
- Authors
- 주나미; 한영실; 심기현
- Issue Date
- Feb-2006
- Publisher
- 대한영양사협회
- Citation
- 대한영양사협회 학술지, v.12, no. 1, pp 32 - 43
- Journal Title
- 대한영양사협회 학술지
- Volume
- 12
- Number
- 1
- Start Page
- 32
- End Page
- 43
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/8905
- ISSN
- 1225-9861
2383-966X
- Abstract
- The purpose of this study is to find out the optimal mixing ratios of three different amounts of pectin, sugar and citric acid for preparation of garlic jam through response surface methodology(RSM) based on the sweetness, pH, color, sensory and texture test. As the sucrose content increased, the sweetness, cohesiveness, color, flavor, gloss and overall palatability of garlic jam tended to be high and the lightness tended to be low. As the pectin content increased, the adhesiveness of garlic jam tended to increase. As the citric acid content increased, the overall palatability of garlic jam tended to be high and the pH tended to be low. The Pectin levels were included 1.8-2.1g, sucrose levels were included 325-342g and citric acid levels were 5.8-6.1g. The optimal mixing ratios of a pectin, sugar and citric acid for manufacturing the best quality of garlic jam were 2.0g, 334g and 6.0g, respectively.
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Collections - 전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
- 생활과학대학 > 식품영양학과 > 1. Journal Articles
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