• Title/Summary/Keyword: 태만

Search Result 19,575, Processing Time 0.041 seconds

CP그룹, 태국의 닭고기 수출 본거지

  • 대한양계협회
    • KOREAN POULTRY JOURNAL
    • /
    • v.37 no.2 s.424
    • /
    • pp.115-119
    • /
    • 2005

  • 이번 호에는 1월호에 이어 HPAI 발생 후에도 변함없이 태국의 닭고기 수출을 주도하고 있는 CP 그룹 계열사의 식품가공공장, 사료공장을 견학한 내용을 중심으로 정리하였다.

  • PDF

Effect of cookies made with soybean/seoritae and Hwanggum using response surface methodology on the blood glucose response in healthy adults (반응표면분석을 이용해 개발한 황금과 대두콩/서리태 분말 혼합 쿠키가 정상인의 혈당반응에 미치는 영향)

  • Park, Jae-Hee;Kim, Rae-Young;Park, Eunju
    • Korean Journal of Food Science and Technology
    • /
    • v.49 no.2
    • /
    • pp.186-191
    • /
    • 2017

  • The goal of this study was to develop an optimal formula for cookies containing soybean/seoritae, Hwanggum, and isomalto-oligosaccharide using response surface methodology to achieve a blood glucose lowering effect. The model showed a good fit with the experimental data [$R^2=0.92$ (soybean) and 0.93 (seoritae)]. However, the p-value of lack of fit was less than 0.05 and ridge analysis was used to determine an optimal formula. The estimated optimal conditions were as follows: soybean cookie: 68.7% soybean, 2.5% Hwanggum, and 75.2% isomalto-oligosaccharide; seoritae cookie: 56.5% soybean, 3.8% Hwanggum, and 56.2% isomalto-oligosaccharide. The area under the curve and glycemic index were significantly lower in the soybean cookie group than in the control. The glycemic load (GL) index of the soybean (19.9) cookie was in the range of a low-glycemic food (<20 GL). These results can be applied to develop a cookie with a blood glucose lowering effect.

  • https://doi.org/10.9721/KJFST.2017.49.2.186 인용 PDF KSCI