레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구

@article{ART002889468},
author={ 정태철 },
title={레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구},
journal={Culinary Science & Hospitality Research},
issn={2466-0752},
year={2022},
volume={28},
number={10},
pages={22-29},
doi={10.20878/cshr.2022.28.10.003},
url={http://dx.doi.org/10.20878/cshr.2022.28.10.003}

TY - JOUR
AU - 정태철
TI - 레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구
T2 - Culinary Science & Hospitality Research
PY - 2022
VL - 28
IS - 10
PB - (사)한국조리학회
SP - 22-29
SN - 2466-0752
AB - This study was conducted to manufacture salt to which the peel and flesh of lemon were added, using a mixture experiment design. Analyses of the general composition and anti-oxidation of the peel and flesh of lemon were conducted, and the mixing ratio was designed in an augmented design, and 14 types of samples were manufactured to conduct a sensory test and a physico-chemical test. In the general composition analysis, there were significant differences in all parts of moisture, crude ash, crude fat, crude carbohydrate, and Kcal, except for crude protein, and anti-oxidation was higher in the peel of lemon than in the flesh. With the findings of the sensory test of the 14 types of lemon salt mixtures, the peel of lemon, the flesh of lemon, and salt interaction were analyzed for optimization. The 1st optimization showed the degree of convergence of 72.7%; however, color (3.96) and appearance (3.77) showed lower-than-average preference, so the optimization was conducted again, dropping the color and appearance. The degree of convergence increased to 84.1%, and the optimum mixing ratio estimated based on that was as follows. Peel of lemon : flesh of lemon : salt=39.5% : 40.6% : 19.9%=100%. At this time, the physico-chemical characteristics were as follows. Salinity: 2.15, pH: 2.79, Sugar content: 2.69, Brightness: 54.12, redness: −0.42, and yellowness: 0.587. An analysis of complex changes in the product in which other values are affected by one value when it is changed, since the characteristics of ingredients are different, based on this study that developed lemon salt that could reduce salt intake, using the mixture experiment design can get results with high accuracy even with fewer experiments. It is judged that this would be an economic and effective experimental method in the experiments for developing foods, which take a lot of time and cost.
KW - Lemon, Salt, Mixture experiment design, Optimization.
DO - 10.20878/cshr.2022.28.10.003
UR - http://dx.doi.org/10.20878/cshr.2022.28.10.003
ER -

정태철 (2022). 레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구. Culinary Science & Hospitality Research, 28( 10), 22- 29.

정태철 . 2022, “레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구”, Culinary Science & Hospitality Research, vol. 28, no. 10, pp. 22-29. Available from: doi:10.20878/cshr.2022.28.10.003

정태철 “레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구” Culinary Science & Hospitality Research 28.10 pp. 22-29 (2022): 22.

정태철 . 레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구 Culinary Science & Hospitality Research [Internet]. 2022; 28( 10), : 22-29. Available from: doi:10.20878/cshr.2022.28.10.003

정태철 . “레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구” Culinary Science & Hospitality Research 28, no.10 (2022): 22-29. doi: 10.20878/cshr.2022.28.10.003

홈 권호 목록 논문 목록 논문 상세

레몬 소금 표준화를 위한 레몬과 소금의 배합비 연구

Culinary Science & Hospitality Research

약어 : CSHR

2022, vol.28, no.10, pp.22 - 29

DOI : 10.20878/cshr.2022.28.10.003

발행기관 : (사)한국조리학회

연구분야 : 기타사회과학

정태철¹

¹서원대학교

인용한 논문 수 : 1 서지 간략 보기

초록

This study was conducted to manufacture salt to which the peel and flesh of lemon were added, using a mixture experiment design. Analyses of the general composition and anti-oxidation of the peel and flesh of lemon were conducted, and the mixing ratio was designed in an augmented design, and 14 types of samples were manufactured to conduct a sensory test and a physico-chemical test. In the general composition analysis, there were significant differences in all parts of moisture, crude ash, crude fat, crude carbohydrate, and Kcal, except for crude protein, and anti-oxidation was higher in the peel of lemon than in the flesh. With the findings of the sensory test of the 14 types of lemon salt mixtures, the peel of lemon, the flesh of lemon, and salt interaction were analyzed for optimization. The 1st optimization showed the degree of convergence of 72.7%; however, color (3.96) and appearance (3.77) showed lower-than-average preference, so the optimization was conducted again, dropping the color and appearance. The degree of convergence increased to 84.1%, and the optimum mixing ratio estimated based on that was as follows. Peel of lemon : flesh of lemon : salt=39.5% : 40.6% : 19.9%=100%. At this time, the physico-chemical characteristics were as follows. Salinity: 2.15, pH: 2.79, Sugar content: 2.69, Brightness: 54.12, redness: −0.42, and yellowness: 0.587. An analysis of complex changes in the product in which other values are affected by one value when it is changed, since the characteristics of ingredients are different, based on this study that developed lemon salt that could reduce salt intake, using the mixture experiment design can get results with high accuracy even with fewer experiments. It is judged that this would be an economic and effective experimental method in the experiments for developing foods, which take a lot of time and cost.

키워드

Lemon, Salt, Mixture experiment design, Optimization.

참고문헌(13)

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