Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

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

차이브를 첨가한 홈 메이드 파스타 제조의 최적화

  • 고영주 (숙명여자대학교 생활과학대학 생활과학부 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 생활과학부 식품영양학)
  • Published : 2004.06.01
Download PDF
⟨ Previous Next ⟩

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

References

  1. 신길만, 정진우 : 이탈리아 요리. pp.26-28, 신광출판사, 서울, 2001
  2. 전희정, 주나미, 백재은, 윤지영, 정희선, 황재선 : 식품영양 전공 교수들과 함께하는 맛있는 서양요리. pp.120-122, 교문사, 서울, 2003
  3. 나영선, 강병남, 나영아, 김동섭 : 올리브향 가득한 이태리요리. pp.166-169, 형설출판사, 서울, 2003
  4. 정청송, 강무근, 김방원 : 이탈리아 조리과학 기술. pp.104-105, 문지사, 서울, 2001
  5. Kim, KM and Kim, CW : Characteristics of Micro Milling, Farina Milling, and Cooking Quality of Farina Spaghetti from Kansas Hard Red Winter Wheat. Korean J Soc. Food Sci. Nutr., 23(4) : 686-697, 1994
  6. Williams, C, Jordan, MA, Kidd, K and Weir, J : Complete Pasta Cookbook. pp.12-14, Oxmoor House, San Francisco, 1996
  7. Treuille E : Pasta Every Way for Every Day. p.16-17, Dorling Kindersley, London, 2000
  8. Croce, JD : Pasta. pp.48-53, Dorling Kindersley, London, 2000
  9. 정영도 : 식품조리재료학. p.337, 지구문화사, 서울, 2000
  10. 최영전 : 허브와 스파이스 사전. pp.365-368, 도서출판예가, 서울, 2002
  11. 전정희 : 한국신품연감. p.563, 농수축산신문, 서울, 2003
  12. 이화여자대학교 식품영양학과 : 식생활과 건강, 1993
  13. Wright, J and Trenille, E : Le Cordon Blue Complete Cooking Techniques. pp.206-209, London, 1996
  14. Teubner, C, Rizzi, S and Tan, LL : The Pasta Bible. pp.38-49, Penguin Studio, New York, 1996
  15. Kim, YS and Kim, HS : Dried Noodle Making of Composite Flours Utilizing Buckwheat and Wheat Flour. Korean J Nutr., 16(3) : 146-153, 1983
  16. 장지인, 박상규, 이경주 : SAS/PC를 이용한 통계자료 분석. p.75, 법문사, 서울, 1996
  17. 송문섭 : 윈도우용 SAS를 이용한 통계자료분석. 자유아카데미, 서울, 1998
  18. 박성현 : 현대실험계획법. pp.497-520, 민영사, 서울, 1995
  19. Kim, YH : Optimization for Extraction of -Carotene from Carrot by Supercritical Carbon Dioxide. Chung-nam National University, Dissertation of Doctor's Degree, 1995
  20. Kim, YK, Kim, SS and Chang, KS : Textual Properties of Ginger Jelly. Food Engineering Progress, 4(1) : 33-38, 2000
  21. Lee, GD and Jeong, YJ : Optimization on Organoleptic Properties of Red Pepper Jam by Response Surface Methodology. Korean J Soc. Food Sci. Nutr., 28(6) : 1269-1274, 1999
  22. 성내경 : SAS/Graph-통계그래픽스. pp.228-231, 자유아카데미, 서울, 1993
  23. Hwang, JH and Jang, MS : Effect of Paprika(Capsicum annuum L.) Juice on the Acceptability and Quality of Wet Noodle(Ⅰ). Korean J Soc. Food Cookery Sci., 17(4) : 373-379, 2001
  24. Kim, CB, Lee, SH, Kim, MY, Yoon, JT and Cho, RK : Effect of Addition of Leek and Dropwort Powder on the Quality of Noodles. Korean J. Food Preservation, 9(1) : 36-41, 2002
  25. Lee, SY, Lee, EY, Shim, TH, Oh, DH, Kang, IJ, Chung, CK and Ham, SS : Cooking Properties of Buckwheat NoodlesAdded Aster scaber Thunb Juice. Korean J Soc. Food Sci. Nutr., 27(3) : 501-507, 1998