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쥐눈이콩 첨가량을 달리한 초콜릿 제조 조건의 최적화
Optimization of the Addition of Jinuni Beans to Chocolate Using the Response Surface Methodology

주나미    (숙명여자대학교 생활과학대학 식품영양학   ); 김보람    (숙명여자대학교 생활과학대학 식품영양학   ); 표서진    (숙명여자대학교 생활과학대학 식품영양학  );
  • 초록

    The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p


  • 주제어

    optimization .   Jinuni bean .   chocolate .   fresh cream .   response surface methodology.  

  • 참고문헌 (18)

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  • 이 논문을 인용한 문헌 (2)

    1. Park, So-Yeon ; Joo, Na-Mi 2011. "Processing Optimization and Antioxidant Activity of Chocolate Added with Mulberry" 한국식품과학회지 = Korean journal of food science and technology, 43(3): 303~314     
    2. Kang, Hye Rim ; Koh, So Yae ; Ryu, Ji-yeon ; Osman, Ahmed ; Lee, Chang Kyu ; Lim, Ji Hee ; Kim, Hyeon A ; Im, Geun Hyung ; Cho, Somi Kim 2016. "Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10" 한국식품저장유통학회지 = Korean journal of food preservation, 23(4): 576~584     

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