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반응표면분석법을 이용한 노니젤리 제조의 최적화
Optimization of Jelly with Addition of Morinda Citrifolia(Noni) by Response Surface Methodology
- 박상현;
- 주나미
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To determine the optimal mixing conditions of Noni jelly, samples were prepared with various compounding ratios of Noni juice(120, 160, 200, 240 and 280 g), gelatin(12, 16, 20, 24 and 28 g) and sucrose(80, 100, 120, 140 and 160 g) using a central composite design. Physical and sensory evaluations were performed and the results analyzed using response surface methodology. The optimum mixing rate satisfying sensory items was Noni juice 192 g, gelatin 18.25 g and sucrose 135 g.
키워드
Morinda citrifolia (Noni); jelly; Response Surface Methodology; Morinda citrifolia (Noni); jelly; Response Surface Methodology
- 제목
- 반응표면분석법을 이용한 노니젤리 제조의 최적화
- 제목 (타언어)
- Optimization of Jelly with Addition of Morinda Citrifolia(Noni) by Response Surface Methodology
- 저자
- 박상현; 주나미
- 발행일
- 2006-02
- 저널명
- 한국식품조리과학회지
- 권
- 22
- 호
- 1
- 페이지
- 1 ~ 11