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Monitoring the Manufacturing Characteristics of Aloe Gel-State Food

알로에 겔상 식품의 제조특성 모니터링

  • 이기동 (경북과학대학 처단발효식품과) ;
  • 김숙경 (경북과학대학 전통식품연구소) ;
  • 권도영 (도영알로에영농조합법인) ;
  • 박상렬 (울산자연과학고등학교)
  • Published : 2003.02.01

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.

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