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
- 발행연도
- 2012.4
- 수록면
- 255 - 263 (9page)
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초록· 키워드
오류제보하기
Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness (p＜0.05), hardness (p＜0.001) and fracturability (p＜0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color (p＜0.01), taste (p＜0.001), texture (p＜0.01) were more excellent as well.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
감사의 글
문헌
참고문헌 (30)
참고문헌 신청
1. [학술지(정기간행물)] - Aigstera A / 2011 / Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals / LWTFood Sci Technol 44 : 2159 ~ 2165
2. [학술지(정기간행물)] - Asp NG / 1996 / Dietary carbohydrates: Classification by chemistry and physiology / Food Chem 57 : 9 ~ 14
3. [학술지(정기간행물)] - Brown IL / 2004 / Applications and uses of resistant starch / J. AOAC Int 87 : 727 ~ 732
4. [학술지(정기간행물)] - Bruwer MJ / 2007 / Fusion of sensory and mechanical testing data to define measures of snack food texture / Food Qual Prefer 18 : 890 ~ 900
5. [학위논문] - Choi YS / 2002 / The impact of the baking properties of resistant starch addition / 석사 / Chonnam National University
2. [학술지(정기간행물)] - Asp NG / 1996 / Dietary carbohydrates: Classification by chemistry and physiology / Food Chem 57 : 9 ~ 14
3. [학술지(정기간행물)] - Brown IL / 2004 / Applications and uses of resistant starch / J. AOAC Int 87 : 727 ~ 732
4. [학술지(정기간행물)] - Bruwer MJ / 2007 / Fusion of sensory and mechanical testing data to define measures of snack food texture / Food Qual Prefer 18 : 890 ~ 900
5. [학위논문] - Choi YS / 2002 / The impact of the baking properties of resistant starch addition / 석사 / Chonnam National University
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