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반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화
Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology
- 허혜연;
- 주나미;
- 한영실
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0초록
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.
키워드
green tea jelly; response surface methodology; sensory evaluation; green tea jelly; response surface methodology; sensory evaluation
- 제목
- 반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화
- 제목 (타언어)
- Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology
- 저자
- 허혜연; 주나미; 한영실
- 발행일
- 2004-02
- 저널명
- 한국식품조리과학회지
- 권
- 20
- 호
- 1
- 페이지
- 112 ~ 118