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초록
The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology. The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.
키워드
pine leaf; cookie; response surface methodology; sensory evaluation
- 제목
- 솔잎 가루 첨가 냉동 쿠키의 제조 배합비의 최적화
- 제목 (타언어)
- Optimization of Iced cookiess with the Addition of Pine leaf Powder
- 저자
- 진소연; 주나미; 한영실
- 발행일
- 2006-04
- 저널명
- 한국식품조리과학회지
- 권
- 22
- 호
- 2
- 페이지
- 164 ~ 172