선택한 단어 수는 입니다.
최소 단어 이상 선택하여야 합니다.
최소 단어 이상 선택하여야 합니다.
선택한 단어 수는 30입니다.
최대 10 단어까지만 선택 가능합니다.
최대 10 단어까지만 선택 가능합니다.
제안 방법
- The optimal amounts of blueberry juice, sugar and gelatin were selected through numerical optimization of a canonical model and through graphical optimization. All the significant items shown in the sensory evaluation were determined by their maxima, from which the response formula determined by the modeling acquired was utilized, and the numerical point was selected through numerical optimization (Figure 2) and graphical optimization (Figure 3). The optimal point with the highest desirability was deduced through point prediction, and the predicted optimal values were 133.
- The Design Expert 7 Program was used for the research plans, data analysis and optimization analysis on blueberry jelly. As independent variables, the three factors chosen were blueberry juice, sugar and gelatin, and for dependent variables, color values (L, a, b), textural evaluation (hardness, adhesiveness, springiness, chewiness, gumminess and cohesiveness) and sensory evaluation (color, flavor, clarity, taste, hardness, springiness and overall quality) were chosen. Through preexaminations the maximum and minimum range of blueberry juice, sugar and gelatin were determined to be 10～200 g, 40～160 g, 8～20 g respectively.
- Applying the Response Surface Methodology, physical properties and sensory evaluation experiments results were analyzed. The optimization of blueberry jelly manufacturing condition was carried out and studies on the analysis of composition were performed.
- The panel consisted of 16 students at Sookmyung Women’s University. The panelists were asked to score the color, flavor, clarity, taste, hardness, springiness and overall quality of the blueberry jelly with points ranging from 1 (dislike extremely) to 7 (like extremely). The blueberry jelly prepared for each test sample was recorded with a random 4 digit number.
- Therefore, in this study, to develop jelly using blueberry juice, according to the Central Composition Design, blueberry was produced by varying the content of blueberry juice (X1), sugar (X2) and gelatin (X3) at 5 levels. Applying the Response Surface Methodology, physical properties and sensory evaluation experiments results were analyzed.
대상 데이터
- The blueberry juice used in this experiment was obtained from Aysu (Cultivated blueberries, U.S.A.). Also, sugar (CJ, Korea), gelatin (Knox, Kraft Foods North America, U.
- The panel consisted of 16 students at Sookmyung Women’s University.
데이터처리
- Statistical analysis of variance (ANOVA) and multiple regression were performed using the Design-Expert 7 program (Stat-Easy Co., Minneapolis) to fit the equation. The results included the significance of the model and of each of its terms.
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