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Optimization of Spinach Pesto by Response Surface Methodology

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

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
서 론
 재료 및 방법
  1. 재료 및 실험 계획
  2. 시금치 페스토의 제조
  3. pH 측정
  4. 색도 측정
  5. 점도 측정
  6. 총균수 측정
  7. 관능검사
  8. 통계처리
 결과 및 고찰
  1. 이화학적 및 미생물학적 결과
  2. 관능검사
  3. 시금치 페스토의 품질 최적화
 결론 및 요약
 References
저자
  • 김옥선(장안대학교 건강과학부 식품영양과) | Ok-Sun Kim
  • 박종대(한국식품연구원) | Jong-Dae Park
  • 금준석(한국식품연구원) | Jun-Seok Kum
  • 최윤상(한국식품연구원) | Yun-Sang Choi
  • 최현욱(한국식품연구원) | Hyun-Wook Choi
  • 성정민(한국식품연구원) | Jung-Min Sung Corresponding author