Monitoring the Manufacturing Characteristics of Aloe Gel-State Food
2003
Lee, G.D. | Kim, S.K. (Kyongbuk College, Ulsan, Republic of Korea) | Kwon, D.Y. (Do-Young Aloe Farming Union, Ulsan, Republic of Korea) | Park, S.R. (Ulsan Nature Science High School, Ulsan, Republic of Korea)
Four-dimensional response surface methodology was used for monitoring the manufacturing characteristics of aloe gel-state food. The optimum conditions predicted ¦¦ 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 color of gel-state food, 83.34 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 in taste of aloe gel-state food and 98.95 mL, 0.10 g and 0.23 g in texture of aloe gel-state food.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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