인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
초록·키워드
This study aimed to establish the optimal manufacturing conditions for gluten-free pasta using ‘Baromi2’ rice flour, which is suitable for dry milling, to address the issue of declining rice consumption and meet the demands of health-conscious consumers. The experiment was designed according to the central composite design (CCD) of response surface methodology (RSM), setting ‘Baromi2’ rice flour, modified starch, and xanthan gum as independent variables. Physicochemical properties (moisture content, cooking characteristics, texture) and sensory acceptability (appearance, flavor, taste, texture, overall acceptability) were applied to various models as dependent variables. The analysis results showed that most items of the physicochemical and sensory characteristics had a significant correlation with the independent variables. In particular, sensory evaluation items such as appearance (p<.05), flavor (p<.05), taste (p<.05), texture (p<.01), and overall acceptability (p<.05) showed significance in the models. Based on these results, the optimal mixing ratio was calculated by applying numerical and graphical optimization. The optimal formulation was determined to be 70% ‘Baromi2’ rice flour (350g), 30% modified starch (150g), and 14g xanthan gum. Through this study, it was confirmed that ‘Baromi2’ rice flour can be successfully applied as a wheat flour substitute in the production of gluten-free noodles. This is expected to contribute to the development and commercialization of various rice-processed foods and serve as foundational data for promoting rice consumption in the future.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
최근 본 자료 전체보기
UCI(KEPA) : I410-151-26-02-095631604
