반응표면 분석법을 이용한 스피루리나 첨가 마들렌 제조의 최적화 Optimization of Spirulina Madeleine Using Response Surface Methodology
김민희, 김혜정, 김미연, 김미리
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253987
韓國食生活文化學會誌
(한국식생활문화학회지)
제23권 제6호
(2008.12)
pp.761-770
pp.761-770
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
The purpose of this study was to determine the optimum amount of four ingredients (spirulina, sugar, lemon and orange) for the preparation of spirulina madeleine using response surface methodology. Spirulina was added at a level of 3.5-6.0 g, sugar powder, at 40-60 g, while lemon and orange peel were included at a level of 0-8 g. The optimum mixing rates of spirulina powder, sugar powder, lemon and orange were 3.5, 40, 0, and 8 g for overall quality and 3.52, 54.42, 0, and 8 g for maximum score of overall organoleptic quality, respectively.
저자