$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

애플망고 젤리의 제조 최적화를 위한 반응표면분석법의 적용
Application of Response Surface Methodology for Optimization of Applemango Jelly Processing 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.6, 2022년, pp.473 - 480  

오현빈 (국립농업과학원 농식품자원부 발효가공식품과) ,  심현정 (국립농업과학원 농식품자원부 발효가공식품과) ,  백채완 (국립농업과학원 농식품자원부 발효가공식품과) ,  장현욱 (국립농업과학원 농식품자원부 발효가공식품과) ,  황영 (국립농업과학원 농식품자원부 식생활영양과) ,  조용식 (국립농업과학원 농식품자원부 발효가공식품과)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango j...

주제어

#applemango   #jelly   #tropical fruit   #response surface methodology  

표/그림 (6)

참고문헌 (32)

  1. Basu S, Shivhare US. 2010. Rheological, textural, micro-structural？and sensory properties of mango jam. J Food Eng100:357-365 

  2. Blancas-Benitez FJ, Avena-Bustillos RJ, Montalvo-Gonzalez E,？Sayago-Ayerdi SG, McHugh TH. 2015. Addition of dried？'Ataulfo' mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch molded？mango snacks. J Food Sci Technol 52:7393-7400 

    상세보기 crossref

  3. Chen JP, Tai CY, Chen BH. 2004. Improved liquid chromatographic method for determination of carotenoids in？Taiwanese mango (Mangifera indica L.). J Chromatogr A1054:261-268 

    상세보기 crossref

  4. Dars AG, Hu K, Liu Q, Abbas A, Xie B, Sun Z. 2019. Effect？of thermo-sonication and ultra-high pressure on the quality？and phenolic profile of mango juice. Foods 8:298 

    상세보기

  5. Guiamba IRF, Svanberg U, Ahrne L. 2015. Effect of infrared？blanching on enzyme activity and retention of β-carotene？and vitamin C in dried mango. J Food Sci 80:E1235-E1242 

    상세보기 crossref

  6. Hernandez Y, Gloria Lobo M, Gonzalez M. 2006. Determination？of vitamin C in tropical fruits: A comparative evaluation of？methods. Food Chem 96:654-664 

    상세보기 crossref

  7. Hwang ES, Moon SJ. 2021. Quality characteristics and？antioxidant activity of stick jelly made with different amount？of tomato juice. J Korean Soc Food Sci Nutr 50:476-482 

    상세보기 crossref

  8. Hwang ES, Shon E. 2022. Quality characteristics and antioxidant？activity of stick jelly prepared with aronia juice. Korean J？Food Preserv 29:222-232 

    상세보기 crossref

  9. Islam MK, Khan MZH, Sarkar MAR, Yeasmin S, Ali MK,？Uddin MH. 2013. Postharvest quality of mango (Mangifera？indica L.) fruit affected by different levels of gibberellic？acid during storage. Malays J Anal Sci 17:499-509 

  10. Jeong EJ, Cha YJ. 2020. Quality characteristics of jelly made？with onion peel extracts. Culin Sci Hosp Res 26:186-193 

  11. Jeong JS, Kim ML. 2008. Quality evaluation of citrus jelly？prepared using concentrated citrus juice. Korean J Food？Cookery Sci 24:174-181 

  12. Joo SY, Ryu HS, Choi HY. 2015. Quality characteristics of jelly？added with aronia (Aronia melancocarpa) juices. Korean J？Food Cookery Sci 31:456-464 

    원문보기 상세보기 crossref

  13. Kim CH, Kim Y, Kim JY. 2021. Pouch-type konjac jelly？manufacture and quality characteristics of jelly-containing？vinegar drinks. Korean J Food Sci Technol 53: 613-618 

    원문보기 상세보기 crossref

  14. Kim HH. 2020. The jelly market has grown 2.5 times in 5 years.？Available from https://www.mk.co.kr/news/business/view/2020/12/1244946 [cited 20 July 2021] 

  15. Kim YM, Kim JM, Youn KS. 2020. Quality and textural？properties of jelly prepared with different gelling agents.？Korean J Food Preserv 27:566-573 

    상세보기 crossref

  16. Liu FX, Fu SF, Bi XF, Chen F, Liao XJ, Hu XS, Wu JH. 2013.？Physico-chemical and antioxidant properties of four mango？(Mangifera indica L.) cultivars in China. Food Chem？138:396-405 

  17. Lyu HJ, Oh MS. 2002. Quality characteristics of Omija jelly？prepared with various starches. Korean J Soc Food Cookery？Sci 18:534-542 

  18. Maldonado-Celis ME, Yahia EM, Bedoya R, Landazuri P,？Loango N, Aguillon J, Restrepo B, Guerrero Ospina JC. 2019. Chemical composition of mango (Mangifera indica？L.) fruit: Nutritional and phytochemical compounds. Front？Plant Sci 10:1073 

  19. Mei S, Ma H, Chen X. 2021. Anticancer and anti-inflammatory？properties of mangiferin: A review of its molecular？mechanisms. Food Chem Toxicol 149:111997 

    상세보기

  20. Ministry of Food and Drug Safety [MFDS]. 2022. Health？Functional Food Code 4.3.3.2 beta-Carotene. Available from？https://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FF？[cited 15 September 2022] 

  21. Moon HK, Lee SW, Moon JN, Yoon SJ, Lee S, Kim GY. 2012.？Quality characteristics of jelly added with mulberry juice.？Korean J Food Cookery Sci 28:797-804 

    원문보기 상세보기 crossref

  22. Mugodo K, Workneh TS. 2021. The kinetics of thin-layer drying？and modelling for mango slices and the influence of differing？hot-air drying methods on quality. Heliyon 7:e07182 

    상세보기

  23. Nam SH, Kim MH, Han YS. 2021. Optimization of the？processing conditions for Maquiberry jelly by response？surface methodology. J East Asian Soc Diet Life 31:373-382 

    상세보기 crossref

  24. Ntsoane ML, Zude-Sasse M, Mahajan P, Sivakumar D. 2019.？Quality assesment and postharvest technology of mango: A？review of its current status and future perspectives. Sci？Hortic 249:77-85 

    상세보기 crossref

  25. Oh HJ, Back JW, Lee JY, Oh YJ, Lim SB. 2013. Quality？characteristics of jelly added with pressed kiwi (Actinidia？chinensis var. 'Halla Gold') juice. Korean J Culin Res 19:110-120 

  26. Ornelas-Paz JDJ, Failla ML, Yahia EM, Gardea-Bejar A. 2008.？Impact of the stage of ripening and dietary fat on in vitro bioaccessibility of β-carotene in 'Ataulfo' mango. J Agric？Food Chem 56:1511-1516s 

  27. Rheem S, Rheem I. 2012. The model-fit proportion and？thecoefficient of pure error variation, the measures to？supplement the lack-of-fit test in response surface analysis.？J Korean Data Anal Soc 14:2989-2994 

  28. Shin S. 2021. A study on the influence of design changes in？pouch beverage on consumer purchasing behavior: Focused？on Delaffe beverage-. J Cult Prod Des 65:51-67 

  29. Watanawan C, Wasusri T, Srilaong V, Wongs-Aree C, Kanlayanarat？S. 2014. Near infrared spectroscopic evaluation of fruit？maturity and quality of export Thai mango (Mangifera？indica L. var. Namdokmai). Int Food Res J 21:1109-1114. 

  30. Yi HY, Cha ES, Chun JY. 2021. Quality characteristics of？immature Citrus unshiu juice jelly. J Korean Soc Food Sci？Nutr 50:410-419 

    상세보기 crossref

  31. Yun E, Kim JH, Moon KH. 2020. Future projection of climatic？zone shifts over Korean Peninsula under the RCP8. 5？scenario using high-definition digital agro-climate maps.？Korean J Agric For Meteorol 22:287-298 

  32. Zongo PA, Khalloufi S, Mikhaylin S, Ratti C. 2022. Pulsed electric？field and Freeze-thawing pretreatments for sugar uptake？modulation during osmotic dehydration of mango. Foods 11:2551？ 

    상세보기

저자의 다른 논문 :

관련 콘텐츠

오픈액세스(OA) 유형

BRONZE

출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문

이 논문과 함께 이용한 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로