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논문 기본 정보

자료유형
학술저널
저자정보
정태철 (서원대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.28 No.10(Wn.147)
발행연도
2022.10
수록면
22 - 29 (8page)

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초록· 키워드

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This study was conducted to manufacture salt to which the peel and flesh of lemon were added, using a mixture experiment design. Analyses of the general composition and anti-oxidation of the peel and flesh of lemon were conducted, and the mixing ratio was designed in an augmented design, and 14 types of samples were manufactured to conduct a sensory test and a physico-chemical test. In the general composition analysis, there were significant differences in all parts of moisture, crude ash, crude fat, crude carbohydrate, and Kcal, except for crude protein, and anti-oxidation was higher in the peel of lemon than in the flesh. With the findings of the sensory test of the 14 types of lemon salt mixtures, the peel of lemon, the flesh of lemon, and salt interaction were analyzed for optimization. The 1st optimization showed the degree of convergence of 72.7%; however, color (3.96) and appearance (3.77) showed lower- than-average preference, so the optimization was conducted again, dropping the color and appearance. The degree of convergence increased to 84.1%, and the optimum mixing ratio estimated based on that was as follows. Peel of lemon : flesh of lemon : salt=39.5% : 40.6% : 19.9%=100%. At this time, the physico-chemical characteristics were as follows. Salinity: 2.15, pH: 2.79, Sugar content: 2.69, Brightness: 54.12, redness: -0.42, and yellowness: 0.587. An analysis of complex changes in the product in which other values are affected by one value when it is changed, since the characteristics of ingredients are different, based on this study that developed lemon salt that could reduce salt intake, using the mixture experiment design can get results with high accuracy even with fewer experiments. It is judged that this would be an economic and effective experimental method in the experiments for developing foods, which take a lot of time and cost.
#Lemon #Salt #Mixture experiment design #Optimization

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ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
REFERENCES

참고문헌 (13)

참고문헌 신청
A.O.A.C. (2006). Official method of analysis. Association of Official Analytical Chemists. Washington, D.C., USA. google schola Jang, S. Y. (2016). Antioxidant activity and characteristics of lemon peel tea with Korean (Master's thesis). Sejong University. google schola Kim, D. S., Kim, J. S., & Seoung, T. J. (2010). Amino acid properties and sensory characteristic of chicken stock by different salt contents. Culinary Science & Hospitality Research, 16(4), 274-285. google schola Kim, D. S., Lee, S. H., & Seoung, T. J. (2012). The quality characteristics of American sauce prepared with different amounts of salt. Culinary Science and Hospitality Research, 18(3), 163-179. google schola Kim, M. S. (2015). A study on the low salt diet of appropriate salty taste according to the mixed salt and vinegar. Journal of Foodservice Industry & Management Research, 11(2), 93-110. google schola

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