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.
초록·키워드
Margarine is a water-in-oil emulsion that has stability increases with the addition of an emulsifier. In this research, the margarine was made differently from commercial margarine because of the raw materials using VCO (Virgin Coconut Oil) and white guava leaf extract contains high antioxidant content. This research aimed to determined the physicochemical and sensory characteristics of VCO margarine with the addition of white guava leaf extract used Completely Randomized Design (CRD) with two factorials, the ratio of CBS fat and VCO oil (60:40, 50:50, 40:60 g) and the concentration of white guava leaf extract (20%, 40%, 60%) with tworepetitions. The combination of 60% CBS Fat: 40% VCO oil with the addition of 60% white guava leaf extract is the best formula containing a high antioxidant activity. The result of this combination obtained moisture content of 9.91%, fat content of 87.64%, acid number of 2.18 mgKOH/g, free fatty acids of 0.18%, emulsion stability of 91.62%, and antioxidant activity of 88.70%. In the organoleptic test, the color of VCO margarine was 3.04; the taste of margarine was 3.20 (slightly different from the control), the texture (greasing power) of margarine 2.07 (almost as same as the control), the aroma of margarine 3.73 (slightly different from control), and overall preference of margarine 3.67 (rather like). The results of this research indicated that VCO (Virgin Coconut Oil) margarine with the addition of white guava leaf extract affects the overall chemical and organoleptic tests.
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.
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