동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제1권3호
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- Pages.305-311
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- 1991
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
반응표면분석에 의한 쌀 압출성형물의 품질평가
Quality Measurement of Rice - Mixture Extrudate by the Response Surface Regression Analysis
초록
The study was designed to investigate overall acceptability of rice extrudate with added ginseng flour extruded by single screw extruder. Graphic three dimension analysis on response surface regression was conducted for overall acceptability evaluated by balanced incomplete block design. Overall acceptability, which formed a saddle point, increased as moisture content increased at lower die temperature, and as moisture content decreased at higher die temperature. Critical values of each variable which indicated optimum response are 5.0% ginseng content, 17.8% moisture content and 104.6
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