지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.12 No.3
- 발행연도
- 2007.9
- 수록면
- 160 - 166 (7page)
이용수
초록· 키워드
오류제보하기
Response surface methodology (RSM) was used for the optimization of the baking process of cookies made with onion powders (onion cookie). Experiments were carried out according to a central composite design, selecting onion powder content (1.15～8.86%) and baking temperature (155.9～184.1℃) as independent variables and pH, titratable acidity, moisture content, density, spread factor, CIE color parameters (L<SUP>*</SUP>-, a<SUP>*</SUP>-, and b<SUP>*</SUP>-values), and hardness as response variables. pH decreased with increasing amount of onion powder and baking temperature. Moisture content also decreased as the baking temperature increased. L<SUP>*</SUP>- and b<SUP>*</SUP>-values decreased but a<SUP>*</SUP>-values increased with increasing onion content and baking temperature. Most polynomial models developed by RSM were highly effective to describe the relationships between the studied factors and the responses. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out the optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal region corresponded to 4.01% onion powder content and 161.84℃ baking temperature. The predicted dependent or response values in the optimal region were: pH＝6.87, moisture content＝2.77%, L<SUP>*</SUP>-value＝68.45, a<SUP>*</SUP>-value＝1.98, b<SUP>*</SUP>-value＝34.64, and spread factor＝9.41.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (28)
참고문헌 신청
1. [학술지(정기간행물)] - / 2006 / Quantification of quercetin in different parts of onion and its DPPH radical scavenging and antibacterial activity 15 : 39 ~ 43
2. [학술지(정기간행물)] - / 2006 / Effective moisture diffusivity of onion slices undergoing infrared convective drying 93 : 285 ~ 291
3. [학술지(정기간행물)] - / 2007 / Effect of mass on convective mass transfer coefficient during open sun and greenhouse drying of onion flakes 79 : 1337 ~ 1350
4. [학술지(정기간행물)] - / 2003 / Storage quality of minimally processed onions as affected by seal-packaging methods 35 : 1110 ~ 1116
5. [학술지(정기간행물)] - / 2001 / Effects of ethylacetate fraction of onion on lipid metabolism in high cholesterol-fed rats 30 : 673 ~ 678
2. [학술지(정기간행물)] - / 2006 / Effective moisture diffusivity of onion slices undergoing infrared convective drying 93 : 285 ~ 291
3. [학술지(정기간행물)] - / 2007 / Effect of mass on convective mass transfer coefficient during open sun and greenhouse drying of onion flakes 79 : 1337 ~ 1350
4. [학술지(정기간행물)] - / 2003 / Storage quality of minimally processed onions as affected by seal-packaging methods 35 : 1110 ~ 1116
5. [학술지(정기간행물)] - / 2001 / Effects of ethylacetate fraction of onion on lipid metabolism in high cholesterol-fed rats 30 : 673 ~ 678
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