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반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology
- Other Titles
- Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology
- Issue Date
- Feb-2004
- Publisher
- 한국식품조리과학회
- Keywords
- green tea jelly; response surface methodology; sensory evaluation; green tea jelly; response surface methodology; sensory evaluation
- Citation
- 한국식품조리과학회지, v.20, no.1, pp 112 - 118
- Pages
- 7
- Journal Title
- 한국식품조리과학회지
- Volume
- 20
- Number
- 1
- Start Page
- 112
- End Page
- 118
- ISSN
- 2287-1780
2287-1772
- Abstract
- The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12∼16g), green tea powder(3∼5g) and sucrose(40∼60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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