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반응표면분석법을 이용한 백년초젤리 제조의 최적화Optimization of Jelly Preparation from Nopal by Response Surface Methodology
- Other Titles
- Optimization of Jelly Preparation from Nopal by Response Surface Methodology
- Issue Date
- Dec-2005
- Publisher
- 한국식생활문화학회
- Keywords
- nopal; jelly; gelatin; sucrose; citric acid; response surface methodology; nopal; jelly; gelatin; sucrose; citric acid; response surface methodology
- Citation
- 한국식생활문화학회지, v.20, no.6, pp 695 - 702
- Pages
- 8
- Journal Title
- 한국식생활문화학회지
- Volume
- 20
- Number
- 6
- Start Page
- 695
- End Page
- 702
- ISSN
- 1225-7060
2288-7148
- Abstract
- To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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