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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 454 - 462 (9page)
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초록· 키워드
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This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.
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참고문헌 (35)
참고문헌 신청
Campbell AM / 1979 / The experimental study of food / Hounghton Mifflin :475
Chen J / 1991 / Effects of extrusion conditions on sensory properties of corn meal extrudates / J Food Sci 56(1):84~89
Chinnaswamy S / 1988 / Relationship between amylose content and extrusion-expansion properties of corn starches / Cereal Chem 65(2):138~143
Cho MN / 2001 / Effect of bean water concentration and incubation time of Yukwa paste and packaging method on the quality of Yukwa / Korean J Food Sci Technol 33(3):294~300
Choi HC / 2002 / Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products / Korean J Crop Sci 47(S):15~32
Chen J / 1991 / Effects of extrusion conditions on sensory properties of corn meal extrudates / J Food Sci 56(1):84~89
Chinnaswamy S / 1988 / Relationship between amylose content and extrusion-expansion properties of corn starches / Cereal Chem 65(2):138~143
Cho MN / 2001 / Effect of bean water concentration and incubation time of Yukwa paste and packaging method on the quality of Yukwa / Korean J Food Sci Technol 33(3):294~300
Choi HC / 2002 / Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products / Korean J Crop Sci 47(S):15~32
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