한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제28권6호
  • /
  • Pages.1260-1268
  • /
  • 1999
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

탕수육 배터의 물리적 특성 및 최적화

Physical Properties and Optimization of Tangsuyuk Batter Ingredients

  • 이현규 (한양대학교 식품영양학과) ;
  • 이경숙 (한양대학교 식품영양학과) ;
  • 양차범 (한양대학교 식품영양학과) ;
  • 양지영 (부경대학교 식품공학과) ;
  • 이재우 (부경대학교 식품공학과) ;
  • 박관화 (서울대학교 식품공학과 및 농업생물신소재센타)
  • 발행 : 1999.12.01
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초록

Physical properties were investigated in tangsuyuk batter containing different amounts of ingredients, such as wheat flour, corn starch, sodium bicarbonate, alum and water. For the response surface methodology (RSM) central composite design was used to determine the optimal ingredient ratios for viscosity, color properties(lightness, redness, yellowness, color differences) and cutting forces. There were significant differences(p<0.05) between the different batter mixtures. The lightness(L) of batter was in proportion to the increased amount of wheat flour and corn starch. Higher redness was recorded with increasing corn starch. Higher yellowness was observed with increasing wheat flour and sodium bicarbonate. Color differences were higher with increasing wheat flour, corn starch, and/or alum and decreasing water. Cutting forces were linearly increased with increasing sodium bicarbonate. From these results, it is possible to monitor the effects of ingredients on physical properties of tangsuyuk batter, and to predict their optimal ratios.

키워드

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