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반응표면 분석법을 이용한 질 첨가한 홈메이드 파스타 제조의 최적화Optimization of Homemade Pasta with Addition of Basil using Response Surface Methodology

Other Titles
Optimization of Homemade Pasta with Addition of Basil using Response Surface Methodology
Authors
최은영주나미
Issue Date
Feb-2005
Publisher
한국식생활문화학회
Keywords
homemade; basil; pasta; response surface methodology; homemade; basil; pasta; response surface methodology
Citation
한국식생활문화학회지, v.20, no.1, pp.61 - 67
Journal Title
한국식생활문화학회지
Volume
20
Number
1
Start Page
61
End Page
67
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/9279
ISSN
1225-7060
Abstract
The purpose of study was to determine the organoleptic characteristics of homemade basil-pastamade in various compounding ratio according to central composite design. The optimum mixingcondition for basil-pasta was optimized by response surface methodology. The texture, including color,flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates ofdurum wheat semolina, basil and egg were 73.97 g, 5.95 g and 36.17 g for color, 53.14 g, 4.52 gand 35.85 g for flavor, 48.75 g, 2.95 g and 36.85 g for elasticity. The organoleptic overall quality ofbasil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina,4.55 g basil paste and 35.51 g egg.
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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생활과학대학 (식품영양학과)
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