반응표면분석법을 이용한 백년초젤리 제조의 최적화 Optimization of Jelly Preparation from Nopal by Response Surface Methodology
정현아, 주나미
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- URLhttps://db.koreascholar.com/Article/Detail/253701
韓國食生活文化學會誌
(한국식생활문화학회지)
제20권 제6호
(2005.12)
pp.695-702
pp.695-702
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.
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