애플망고 젤리의 제조 최적화를 위한 반응표면분석법의 적용
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- 2023.04.03
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 35권 / 6호
ㆍ저자명 : 오현빈, 심현정, 백채완, 장현욱, 황영, 조용식
목차
Abstract
서 론
재료 및 방법
1. 실험 재료
2. 실험계획
3. 애플망고 워터젤리 제조
4. 색도
5. 이화학적 특성
6. 경도 및 겔강도
7. 통계 처리
결과 및 고찰
1. 반응 측정값 및 회귀모델 도출
2. 색도
3. 이화학적 특성
4. 경도 및 겔강도
5. 최적화 분석 및 검증
요약 및 결론
감사의 글
References
영어 초록
This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.
참고 자료
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