한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제27권6호
  • /
  • Pages.691-700
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  • 2011
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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마분말 첨가 파스타의 품질특성 및 제조조건 최적화

The Characteristics and Optimizing Production Conditions of Pasta Prepared with Yam Powder

  • 나유리 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 윤은아 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Na, Yu-Ri (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Yun, Eun-A (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 발행 : 2011.12.30
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초록

This study's objective is to determine the optimum mixing ratio of yam (Dioscorea japonica THUMB) powder and egg for the preparation of pasta. Response surface methodology revealed 10 experimental points, including two replicates for yam powder and egg. Yam pasta formulation was optimized using rheology. Yellowness(p<0.05) and redness displayed a linear model pattern, while lightness was represented by a quadratic model. The texture(p<0.05), including flavor(p<0.05) and overall quality(p<0.05) was measured as a sensory evaluation. In addition, mechanical properties displayed significant values in adhesiveness(p<0.05). These results showed that yam powder affects flavor and appearance, and egg affects adhesiveness and overall quality. The optimum formulations processed by numerical and graphical optimization were determined at 19.50 g of yam powder and 28.07 g of egg.

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피인용 문헌

  1. Characteristics of Hamburger Patties Containing Yam Powder vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.781