Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 4
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- Pages.938-944
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- 1999
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- 0367-6293(pISSN)
Monitoring for the Color Formation of a Doraji Tea by Soaking of Threonine and Sucrose Solution and Roasting
Threonine과 Sucrose 용액에 침지 및 볶음에 의한 도라지차의 색상 발현 모니터링
- Lee, Gee-Dong (Department of Traditional Fermented Food, Kyongbuk College of Science) ;
- Jeong, Yong-Jin (Department of Traditional Fermented Food, Kyongbuk College of Science) ;
- Park, Nan-Young (Department of Food Science and Technology, Kyungpook National University) ;
- Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
- Published : 1999.08.31
Abstract
Response surface methodology (RSM) was used for monitoring the changes of Hunter's color and organoleptic colors of roasted doraji tea with variations in threonine concentration of soaking solution and roasting condition. In soaking and roasting processes based on the central composite design with variations in threonine concentration of soaking solution, roasting temperature and roasting time, coefficients of determinations
도라지의 색상발현을 위하여 반응표면분석법으로 도라지의 threonine 침지농도 및 볶음조건에 따른 도라지차의 기계적 색도 및 관능적 색상 변화를 모니터링 하였다. 기계적 색도와 관능적 색상에 대한 회귀식의