개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
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.
이용수
초록· 키워드
오류제보하기
This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and $-25.94{\pm}0.06mV$, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The $L^*$ values gradually decreased within all groups, whereas the $a^*$ and $b^*$ values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.
목차
등록된 정보가 없습니다.
참고문헌 (25)
참고문헌 신청
Ahn, S. I. / 2013 / Optimization of water-in-oil-in-water microencapsulated β-galactosidase by response surface methodology / J. Microencapsul 30:460~469
Anzueto, F. / 1995 / Espresso coffee / Elsevier Academic Press :21~86
AOAC / 1990 / Offcial methods of analysis :956
Calvino, A. M. / 1990 / Interactions in caffeine-sucrose mixtures: Evidence of taste and flavor suppression / Chem. Senses 15:505~519
Dmowski, P. / 2014 / Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting / Zeszyty Naukowe Akademii Morskiej W Gdyni 84:28~36
Anzueto, F. / 1995 / Espresso coffee / Elsevier Academic Press :21~86
AOAC / 1990 / Offcial methods of analysis :956
Calvino, A. M. / 1990 / Interactions in caffeine-sucrose mixtures: Evidence of taste and flavor suppression / Chem. Senses 15:505~519
Dmowski, P. / 2014 / Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting / Zeszyty Naukowe Akademii Morskiej W Gdyni 84:28~36
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Standardized Production Process and Standard Criteria for GF37 Material
한국약용작물학회 학술대회논문집
2023 .05
-
Comparison of Growth and Quantity by Varieties of Cherry Tomatoes according to Grafting or Non-grafting in the Four-season House
한국원예학회 학술발표요지
2021 .10
-
Effect of Storage Temperature on Physicochemical Properties of Milk Beverages Supplemented with Coffee during Storage
한국식품영양과학회 학술대회발표집
2016 .10
-
GF37 Inhibit Inflammation in Airway Epitherial Cells via the Suppression of MAPK/NF-κB Pathway Activation
한국약용작물학회 학술대회논문집
2022 .10
-
유화제 식품적용 원리 및 식품 유화제 시장 동향
식품과학과 산업
2018 .06
-
Comparison of Growth and Quantity by Varieties of Pink Tomatoes according to Grafting or Non-grafting in the Four-season House
한국원예학회 학술발표요지
2021 .10
-
Improving the Quality of Response Surface Analysis of an Experiment for Coffee-supplemented Milk Beverage: II. Heterogeneous Third-order Models and Multi-response Optimization
Food science of animal resources
2019 .01
-
Evaluation of sea mustard (Undaria pinnatifida) sporophylls from South Korea as fucoidan source and its corresponding antioxidant activities
Fisheries and Aquatic Sciences
2019 .01
-
우유 균질 조건 예측을 위한 반응표면방법론의 활용
Journal of Dairy Science and Biotechnology
2023 .03
-
Fat Content and Their Fatty Acid Composition in Korean Human Milk
한국식품영양과학회 학술대회발표집
2019 .10
-
Comparison of Growth and Quantity by Varieties of Red Tomatoes according to Grafting or Non-grafting in the Four-season House
한국원예학회 학술발표요지
2021 .10
-
Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
한국축산학회지
2021 .09
-
Milk Protein-Stabilized Emulsion Delivery System and Its Application to Foods
Journal of Dairy Science and Biotechnology
2020 .01
-
A Study on the Features and Functions of A2 Milk
Journal of Dairy Science and Biotechnology
2024 .06
-
우유 대체 식물성 기반 우유 유사체 개발에 관한 현황과 미래
Journal of Dairy Science and Biotechnology
2021 .12
-
우리나라 초·중·고 학생들의 학교우유급식 참여 실태 및 인식 조사
대한영양사협회 학술지
2016 .01
-
국내 홀스타인의 우유 내 지방산의 산차 및 비유기간별 유전모수 추정
Journal of Animal Breeding and Genomics
2022 .09
-
Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
한국축산식품학회지
2017 .01
-
Influence of milking frequency on genetic parameters associated with the milk production in the first and second lactations of Iranian Holstein dairy cows using random regression test day models
한국축산학회지
2016 .01
-
Manufacture of functional milk jelly containing skim milk co-fermented by Bacillus subtilis and lactic acid bacteria
한국식품영양과학회 학술대회발표집
2024 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0