Browse > Article
http://dx.doi.org/10.3746/jkfn.2003.32.1.089

Monitoring the Manufacturing Characteristics of Aloe Gel-State Food  

이기동 (경북과학대학 처단발효식품과)
김숙경 (경북과학대학 전통식품연구소)
권도영 (도영알로에영농조합법인)
박상렬 (울산자연과학고등학교)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.1, 2003 , pp. 89-95 More about this Journal
Abstract
Four-dimensional response surface methodology was used for monitoring the manufacturing characteristics of aloe gel-state food. The optimum conditions predicted for each corresponding sensory properties of aloe gel-state food were 87.38 mL (content of aloe juice), 0.16 g (content of konjac) and 0.19 g (content of carrageenan) in coloror of gel-state food, 83.84 mL, 0.17 g and 0.20 g in aroma of aloe gel-state food, 83.20 mL.0.15 g and 0.27 g taste of aloe gel-state food and 98.95 mL, 0.10 g and 0.23 g in texture of aloe gel-state food. Maximum chewiness of aloe gel-state food was in 113.05 mL aloe juice, 0.27 g konjac and 0.21 g carrageenan. The optimum conditions, which satisfied all sensory properties of gel-state food, were 88.23 mL, 0.15 g and 0.49 g in content of aloe juice, content of konjac and content of carrageenan, respectively.
Keywords
aloe; gel-state food; monitoring; RSM (response surface methodology);
Citations & Related Records
연도 인용수 순위
  • Reference
1 Choi JH, Kim DW, Kim JI, Han SS, Shim CS. 1996. Effectof aloe on learning and memory impairment animal modelsamp8 strain. Korean J Life Science 6: 142-148.
2 Woo N, Ahn MS, Lee KY. 1995. Antioxidative effect of aloe (Aloe arborescences) extracts on linoleic acid and soybean oil. Korean J Soc Food Sci 11: 536-541.   과학기술학회마을
3 Lee JH, Park SJ, Son SH. 1993. The rheological properties and applications of modified starch and carrageenan complex as stabilizer. Korean J Food Sci Technol 25: 672-676.   과학기술학회마을
4 Paik JE, Joo NM, Sim YJ, Chun HJ. 1996. Studies on making jelly and mold salad with grape extract. Korean J Soc Food Sci 12: 291-294.   과학기술학회마을
5 Yu CY, Jeon IS, Ahn SD, Cho DH, Choung IM. 1994. Rapid microparopagation of Aloe arborescens Mill. by meristem culture. J Oriental Bot Res 7: 17-22.   과학기술학회마을
6 Ha BJ. 1998. A study on the reduction of heavy metal biotoxicity by aloe. J Korean Environ Sci Soc 7: 46-51.   과학기술학회마을
7 Lee GD, Kim HG, Kim JG, Kwon JH. 1997. Optimization for the preparation conditions of instant rice gruel using oyster mushroom and brown rice. Korean J Food Sci Technol 29: 737-744.   과학기술학회마을
8 Choi JH, Kim DW, Yoo JK, Han SS, Shim CS. 1996. Effect of aloe on learning and memory impairment animal model samp8. Korean J Life Science 6: 178-184.   과학기술학회마을
9 Chun HJ. 1995. Influence of carrageenan addition on the rheological properties of omija extract jelly. Korean J Soc Food Sci 11: 33-36.   과학기술학회마을
10 Park SH. 1991. Mordern experimental disign. MinyoungsaPress, Seoul, Korea.
11 Park SK, Cho JM, Rhee CO. 2001. Effect of guar gum, carrageenan and calcium chloride on foaming properties of soy protein isolate. Food Sci Biotechnol 10: 257-260.   과학기술학회마을
12 Lee GD, Kim SK, Jeong YJ, Youn KS, Shin SR, Ku JG. 2001. Optimization on the preparation conditions of instant rice gruel using paecilomyces japonica mycelia. J Korean Soc Food Sci Nutr 30: 870-876.   과학기술학회마을
13 Lee GD, Jeong YJ, Park NY, Kwon JH. 1999. Monitoring for the color formation of a doraji tea by soaking of threonine and sucrose solution and roasting. Korean J Food Sci Technol 31: 938-944.   과학기술학회마을
14 Kim JG, Lee YW. 1995. Effect of Aloe vera on the growth and aflatoxin production of Aspergillus parasiticus. Kor J Env Soc 21: 48-55.   과학기술학회마을
15 Byun MW, Ahn HJ, Yook HS, Lee JW, Kim DJ. 2000. Quality evaluation of jellies prepared with refined dietary fiber frorm ascidian (Halocynthia roretzi) tunic. J Korean Soc Food Sci Nutr 29: 64-67.   과학기술학회마을
16 Lee PW, Kim YC, Chung DH. 1992. Antiviral action of aloeextracts. J Kor Soc Virology 22: 207-215.
17 Park GS, Cho JW. 1998. The effects of addition of agar on the texture characteristics of peach jelly. Korean J Food & Nutr 11: 61-67.   과학기술학회마을
18 Park SY, Park HJ. 1998. Mechanical properties of $\kappa$-carrageenan and chitosan film composite. Korean J Food Sci Technol 30: 855-861.   과학기술학회마을
19 Lee DS, Ryu IH, Lee KS, Shin YS, Chun SH. 1999. Optimization in the preparation of aloe vinegar by acetobacter sp. and inhibitory effect against lipase activity. J Korean Soc Agric Chem Biotechnol 42: 105-110.   과학기술학회마을
20 Yoo MH, Lee HG, Lim ST. 1997. Physical properties of the films prepared with glucomannan extracted from Amorphophallus konjac. Korean J Food Sci Technol 29: 255-260.   과학기술학회마을