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가설 설정
- 2)Different letters (a-j) within the same column differ significantly (p<0.05).
제안 방법
- 5) plunger. TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) parameters were calculated. The texture was measured at the same experimental design using three baked pan bread (after baking and cooling 1 hr, crumb slices 30×30×30 mm), after which mean values were reported.
- The DPPH radical scavenging activity was carried out according to the method described by Choi et al. (25) with a slight modification at 517 nm with a UV-visible spectrophotometer (Jasco V-530 UV VIS Spectrophotometer, Easton, MD, USA) for the prepackaged samples of optimized pan bread with ramie powder and white pan bread during 10 days storage. The percentage of 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging was obtained from the following equation:
- The objectives of the present study were to assess the effects of two factors (ramie powder and water) on the physicochemical characteristics of ramie pan bread by using response surface methodology (RSM) and to determine the optimal level of each of these factors. The optimized pan bread with ramie powder treated by gamma irradiation was to be evaluated on the DPPH radical activity and microbiological effects during storage.
- A panel consisting of 10 students at Sookmyung Women's University was chosen. The panelists were asked to score the color, flavor, appearance, moistness, and overall quality of the ramie pan bread with points ranging from 1 (dislike extremely) to 7 (like extremely). The ramie pan bread prepared for each test sample.
- A comprehensive study on high-dose irradiated, ready-to-eat (RTE) food has been underway in Korea since 2000 (23,24). The purpose of the study described here was to compare non-irradiated and the high-dose irradiated pan breads. Gamma irradiation was carried out in a 60Co irradiator at Advanced Radiation Technology Institute (ARTI, Jeongeup, Korea) in the Korean Atomic Energy Research Institute doses ranging from 0 to 20 kGy for the prepackaged samples of optimized pan bread with ramie powder and white pan bread.
- Total plate counts were determined by a standard spread-plate method at 0, 1, 3, 5, 7, and 9 days of storage. Triplicate samples of pan bread were tested for each treatment.
대상 데이터
- A panel consisting of 10 students at Sookmyung Women's University was chosen.
- The plates were incubated upside down at 37±1℃ for 48 hr and then counted. All experiments were conducted in triplicates.
- Ramie (Boehmeria nivea L.) leaves were purchased from the Ramie Association, Hansan Co. of Hansan Ramie Fabric Cultural Festival, Seocheon-gun, Chung-nam, South Korea. The strong wheat flour (ranked 1st; CJ Corp.
데이터처리
- Through the numerical optimization of a Canonical model and graphical optimization, the quantity of ramie powder and water was chosen for the optimal result, by which the optimal point was selected by using the point found through the point prediction. For the numerical optimization, the goal area was set with the highest point of the sensory test out of all reactions with the coefficients of the model using the standard canonical model.
- Statistical analysis of variance (ANOVA) and multiple regression were performed using the Design-Expert 7 program (Stat-Easy Co., Minneapolis, MN, USA) to fit the equation. The results included the significance of the model and of each of its terms, the estimated model coefficients, the coefficient of determination, and the lack of fit test.
이론/모형
- Fat contents were determined by Soxhlet method with a solvent extraction system (Soxtec ®Avanti 2050 Auto System, Foss Tecator AB, Höganas, Sweden) and protein was determined by Kjeldahl method with an automatic Kjeldahl nitrogen analyzer (Kjeltec ®2300 Analyzer Unit, Foss Tecator AB).
성능/효과
- The results of texture parameters (hardness, springiness, chewiness, gumminess, and cohesiveness) are shown in Table 5. The model equations and the coefficients of determination of the model equation are described in Table 6. The hardness and gumminess value increased with an increase in ramie powder and was not significant. Similar results in white bread, which is made with sweet pumpkin powder (28) and Astragalus membranaceus powder, also reported that the different ingredients resulted in differences in hardness and gumminess (29).
- After three days of storage, non-irradiated optimized pan bread with ramie powder and white pan bread showed cell counts in the range of 4.04±0.12 and 4.31±0.31, respectively and after nine days of storage, counts of 5.82±0.04, 6.26±0.23, respectively.
- In overall quality, it appeared that as more ramie powder increased, the preference in overall quality decreased (p<0.05).
- , Minneapolis, MN, USA) to fit the equation. The results included the significance of the model and of each of its terms, the estimated model coefficients, the coefficient of determination, and the lack of fit test.
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