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A Study on the Sensory Optimization of Home made Pasta with the addition of Chives  

고영주 (숙명여자대학교 생활과학대학 생활과학부 식품영양학)
주나미 (숙명여자대학교 생활과학대학 생활과학부 식품영양학)
Publication Information
Korean journal of food and cookery science / v.20, no.3, 2004 , pp. 227-234 More about this Journal
Abstract
To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.
Keywords
home made pasta with chive; response surface methodology;
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Times Cited By KSCI : 1  (Citation Analysis)
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