반응표면 분석법을 이용한 바질 첨가한 홈메이드 파스타 제조의 최적화 Optimization of Homemade Pasta with Addition of Basil using Response Surface Methodology
최은영, 주나미
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- URLhttps://db.koreascholar.com/Article/Detail/253624
韓國食生活文化學會誌
(한국식생활문화학회지)
제20권 제1호
(2005.02)
pp.61-67
pp.61-67
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.
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