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논문 개요
기관명 NDSL
저널명 한국식품조리과학회지 = Korean Journal of Food & Cookery Science
ISSN 2287-1780,2287-1772
ISBN

논문 개요

논문저자 및 소속기관 정보
저자(한글) 최옥자,정희남,김용두,심재한,곽상호,심기훈,순천대학교 조리과학과,순천대학교 조리과학과,순천대학교 식품공학과,전남대학교 생명화학과,청암대학교,순천대학교 조리과학과
저자(영문)
소속기관
소속기관(영문)
출판인
간행물 번호
빌행연도 2014-01-01
초록 This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.
원문URL http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=JAKO201426059105878
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추가정보

추가정보
과학기술표준분류
ICT 기술분류
DDC 분류
주제어 (키워드) dried rice flour soybean milk rice snack RSM