• 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

쥐눈이콩 첨가 스무디의 제조조건 최적화

Optimal Mixing Conditions of Smoothie Added Small Black Soybean Using Response Surface Methodology


The principal objective of this study was to determine the optimal mixing conditions of three different amounts of small black soybeans, sugar, and plain yogurt, for the preparation of a small black soybean smoothie. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for the small black soybeans, sugar, and plain yogurt. The physiochemical and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The L value and a value decreased with increasing quantities of small black soybeans, but the b values increased with greater additions of small black soybeans. Sweetness increased with increasing amount of added sugar. The results of sensory evaluation showed very significant values for color (p<0.01), taste (p<0.05) and overall quality (p<0.05) in the predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as follows: small black soybean 79.46 g, plain yogurt 275.07 g, sugar 21.20 g.

저자의 다른 논문

참고문헌 (11)

  1. Bae MJ, Kim SJ, Ye EJ, Nam HS, Park EM. 2008. Study on the Chemical Composition of Lotus Root and Functional Evaluation of Fermented Lotus Root Drink. Korean J Food Culture 23(2):222-227 
  2. Kim YH. 2003. Biological Activities of Soyasaponins and Their Genetic and Environmental Variations in Soybean. Korean J Corp Sci 48:9-57 
  3. Nam SH, Kang MY. 2003. Screening of Antioxidative Activity of Legume Species. J Korean Soc Agric Chem Biotechnol 24(1):32-38 
  4. Park SH, Hwang HS, Han JH. 2004. Development of Drink from Composition with Medicinal Plants and Evaluation of Its Physiological Function. Korean J Nutr 37(5):364-372 
  5. Kennedy AR. 1995. The Evidence for Soybean Products as Cancer Preventive Agents. J Nutr 125:733-743 
  6. Park HY, Jang MS. 2007. Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barely(Hordeum vulgare L.) Sprout Powder. Korean J Food Cookery Sci 23(4):550-560 
  7. Kim YK, Sim JY, Lee HY, Yang SO, Ae SO. 2003. Study on Bone Metabolism in Growing Rats by Feeding Soy Isoflavone, Genistein. Korea Soybean Digest 20(2):71-78 
  8. Lee SY, Oh KN. 1999. Effects of Sweeteners and Enzyme Treatment on the Quality Attribute of Soy Yogurt Containing Soy Protein Isolate. Korean J Soc Food Sci 15(1):73-80 
  9. Kang SA, Jang KH, Cho YH. 2003. Effects of Artificial Stomach Fluid and Digestive Enzymes on the Aglycone Isoflavone Contents of Soybean and Black Bean (Rhynchosia Molubilis: Yak-Kong). Korean J Nutr Society 36(1):32-39 
  10. Larmond E. 1977. Laboratory Methods for Sensory Evaluation of Foods. Canada. Dept. of Agriculture, Ottawa, Canada. pp 7-23 
  11. Kim CS, Shin HS. 1971. Studies on Preparation of Cheese-like Product from Soybean Milk. Korean J Food Sci Techol 3(1):57-63 

이 논문을 인용한 문헌 (2)

  1. Joo, Na-Mi ; Kim, Bo-Ram ; Pyo, Seo-Jin 2010. "Optimization of the Addition of Jinuni Beans to Chocolate Using the Response Surface Methodology" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 16(1): 13~21 
  2. Kwon, Soo Jeong ; Cho, Kab Yeon ; Kim, Hag Hyun 2014. "Medium Composition and Growth Regulator on Organogenesis Platycodon grandiflorum (Jacq.) A. DC. with Yellow Green Petals" 韓國資源植物學會誌 = Korean journal of plant resources, 27(1): 43~50 


원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일