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반응표면분석법을 이용한 백년초젤리 제조의 최적화
Optimization of Jelly Preparation from Nopal by Response Surface Methodology
- 정현아;
- 주나미
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0초록
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.
키워드
nopal; jelly; gelatin; sucrose; citric acid; response surface methodology; nopal; jelly; gelatin; sucrose; citric acid; response surface methodology
- 제목
- 반응표면분석법을 이용한 백년초젤리 제조의 최적화
- 제목 (타언어)
- Optimization of Jelly Preparation from Nopal by Response Surface Methodology
- 저자
- 정현아; 주나미
- 발행일
- 2005-12
- 저널명
- 한국식생활문화학회지
- 권
- 20
- 호
- 6
- 페이지
- 695 ~ 702