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韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.27 no.2, 2012년, pp.202 - 210   피인용횟수: 5
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

표고버섯 첨가 찹쌀머핀의 최적화 및 품질특성
Optimization of Sweet Rice Muffin Processing Prepared with Oak Mushroom (Lentinus edodes) Powder

김보람    (숙명여자대학교 생활과학대학 식품영양학전공   ); 주나미    (숙명여자대학교 생활과학대학 식품영양학전공  );
  • 초록

    The purpose of this study was to bake sweet rice muffins with oak mushroom ( $Lentinus$ $edodes$ ) powder. The process included substituting sweet rice flour for cake flour and adding oak mushroom powder. This study determined the optimal mixing conditions of oak mushroom muffins by adjusting the amounts of oak mushroom powder, whole eggs, and soybean oil. The mixing conditions for the oak mushroom muffins included 3 categories: oak mushroom powder (X1), whole eggs (X2), and soybean oil (X3) by Central Composite Design (CCD) which was optimized by Response Surface Methodology (RSM). Oak mushroom muffin formulation was optimized using rheology. Yellowness (p


  • 주제어

    Oak mushroom powder .   muffin .   sweet rice .   RSM .   optimization.  

  • 참고문헌 (19)

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  • 이 논문을 인용한 문헌 (5)

    1. Kim, Soojeong ; Jung, Bok-Mi ; Joo, Nami 2012. "Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(4): 911~921     
    2. Noh, Jae-Gwan ; Yoon, Hyang-Sik ; Oh, Eun Young ; Kim, Ji Won ; Kim, Sang Hee ; Kim, Yee Gi ; Han, Nam Soo ; Eom, Hyun-Ju 2014. "Quality characteristics of muffins added with Pholiota adiposa powder" 한국식품저장유통학회지 = Korean journal of food preservation, 21(6): 815~823     
    3. Lee, Won-Gab ; Lee, Jeong-Ae 2014. "Quality Characteristics of Muffins Prepared with Yacon Powder" 한국조리학회지 = The Korean journal of culinary research, 20(4): 14~26     
    4. Park, Young Il ; Lee, Sun-Mee ; Joo, Nami 2014. "Quality Characteristics and Optimization of Rice Muffin Containing Chinese Artichoke (Stachys sieboldii MIQ) Powder Using Response Surface Methodology" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 20(3): 212~226     
    5. Jung, Kyung Im 2016. "Quality Characteristics of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 45(6): 872~879     

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