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
- 2016.8
- 수록면
- 583 - 594 (12page)
이용수
초록· 키워드
오류제보하기
The purpose of this study was to determine the optimal mixing ratio of olive oil, parmesan cheese, and nuts for preparation of pesto with spinach. Based on a surface response methodology (RSM), the independent variables were olive oil (100~300 g), parmesan cheese (25~75 g) and nuts (12~36 g). The dependent variables were physico-chemical properties as pH, color values (L, a, and b values), viscosity and sensory evaluation. pH decreased with increasing parmesan cheese levels. The L value decreased and the a and b values increased with increasing olive oil levels. Viscosity was negatively correlated with olive oil levels but positively correlated with the amounts of parmesan cheese and nuts. The addition of oil exerted a positive effect on gloss, and oily taste. In the sensory evaluation, the values of appearance, color, flavor, taste and overall acceptance were in the range of 4.4~7.2, 3.7~7.4, 4.4~7.1, 3.9~7.3 and 3.5~7.6, respectively. The sensory evaluation results showed significant values in appearance (p<0.01), flavor (p<0.01), taste (p<0.01) and overall acceptance (p<0.05). The optimal amounts of spinach pesto with olive oil, parmesan cheese, and nuts were determined by numerical optimization of a canonical model and graphical optimization. The optimal amounts were 175.29 g of olive oil, 49.51 g parmesan cheese, and 27.37 g of nuts per 100 g of spinach.
목차
등록된 정보가 없습니다.
참고문헌 (29)
참고문헌 신청
Ahn JH / 2012 / Study on preference and quality characteristics of Sulgidduk with spinach juice and powder
Bruner F / 2000 / The extension of the shelf-life of ‘pesto’ sauce by a combination of modified atmosphere packaging and refrigeration / Int J Food Sci Technol 35:293~303
Carla S / 2008 / Use of humectants for the stabilization of pesto sauce / Int J Food Sci Technol 43:1041~1046
Dragana SM / 2014 / Anti microbial effect of natural food preservatives in fresh basilbased pesto spreads / J Food Process Preserv 38:1298~1306
Fakourelis, N. / 1987 / Effects of chlorophyll and β-carotene on the oxidation stability of olive oil / J Food Sci 52:234~235
Bruner F / 2000 / The extension of the shelf-life of ‘pesto’ sauce by a combination of modified atmosphere packaging and refrigeration / Int J Food Sci Technol 35:293~303
Carla S / 2008 / Use of humectants for the stabilization of pesto sauce / Int J Food Sci Technol 43:1041~1046
Dragana SM / 2014 / Anti microbial effect of natural food preservatives in fresh basilbased pesto spreads / J Food Process Preserv 38:1298~1306
Fakourelis, N. / 1987 / Effects of chlorophyll and β-carotene on the oxidation stability of olive oil / J Food Sci 52:234~235
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Development a protein bar with improved properties by adding olive oil
한국식품영양과학회 학술대회발표집
2023 .10
-
Comparative Evaluation of the Nutritional, Rheological and Sensory Properties of Vegan Cheese and Commercial Dairy Cheese
한국식품영양과학회 학술대회발표집
2018 .10
-
Objective Measurements of Textural and Rheological Properties of Cheese
Journal of Dairy Science and Biotechnology
2018 .01
-
Microbiological safety and physicochemical analysis of cheese samples imported to South Korea
한국식품과학회지
2023 .06
-
A study on the quality of Gouda cheese using lactic acid bacteria native in Korea
한국식품영양과학회 학술대회발표집
2021 .10
-
A Study on the quality of Camembert cheese using Lactic acid bacteria native in Korea
한국식품영양과학회 학술대회발표집
2021 .10
-
Functional processed cheese manufactured by cottage cheese and fermented soybean mixture
한국식품영양과학회 학술대회발표집
2022 .10
-
비살균 원유로 제조된 다양한 Gouda 치즈의 미생물 안전성
Journal of Dairy Science and Biotechnology
2018 .01
-
비살균 원유로 제조된 다양한 Gouda 치즈의 관능평가
Journal of Dairy Science and Biotechnology
2018 .01
-
대두를 이용한 소이 발효 치즈 개발에 관한 연구
한국식품영양학회지
2018 .01
-
Evaluation of Prebiotic Potential of Soy Protein Isolate-Based Imitation Cheeses
한국식품영양과학회 학술대회발표집
2021 .10
-
Growth Behavior of Listeria monocytogenes during over 60-Day Ripening of Camembert Cheeses Produced by Unpasteurized Raw Milk
Journal of Dairy Science and Biotechnology
2022 .12
-
Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
한국축산식품학회지
2018 .01
-
Evaluation of Natural Food Preservatives in Domestic and Imported Cheese
한국축산식품학회지
2016 .01
-
Optimization of the cutting time and cooking temperature on chicken breast meat emulsion sausage with olive oil
한국가금학회 정기총회 및 학술발표회
2021 .11
-
넙치(Paralichthys olivaceus) 커틀렛 제품의 제조 및 품질특성
수산해양교육연구
2015 .06
-
국내산 시판 스트링 치즈의 품질특성
한국식품영양과학회지
2023 .05
-
A Study on quality of Cheddar Cheese using Lactic acid bacteria Isolate from Cheese Aging Cave in Imsil
한국식품영양과학회 학술대회발표집
2022 .10
-
Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses
한국축산식품학회지
2018 .01
-
Raman spectroscopic analysis to detect olive oil mixtures in argan oil
Korean Journal of Agricultural Science
2019 .03
이 논문의 저자 정보
최근 본 자료
댓글(0)
0