Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology

반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화

  • 허혜연 (숙명여자대학교 생활과학대학 생활과학부 식품영양학전공) ;
  • 주나미 (숙명여자대학교 생활과학대학 생활과학부 식품영양학전) ;
  • 한영실 (숙명여자대학교 생활과학대학 생활과학부 식품영양학전공)
  • Published : 2004.02.01
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Abstract

The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12 ∼ 16g), green tea powder(3∼5g) and sucrose(40∼60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.

Keywords

References

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