http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Optimization of passion fruit liquid tea by mixture design
Hyeonbin Oh,Ga Yeong Park,Hyun Wook Jang,Young Hwang,Yong Sik Cho 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study was conducted to optimize the component ratio of liquid tea based on physicochemical attributes for the development of beverages using passion fruit (Passiflora edulis). The experiment was designed according to mixture design, including 13 experimental points for 3 independent variables (passion fruit, high fructose corn syrup, and sugar). The quadratic regression model was presented for the experimental results of soluble solids contents, water activity, pH, and viscosity (p<0.05). The optimal mixture ratio with 38.08% puree, 39.88% high fructose corn syrup, and 12.04% sugar was suggested to maximize soluble solids contents and minimize water activity and pH with 0.7819 of desirability. This study demonstrates the possibility of passion fruit applying processed beverages and presents primary data for developing passion fruit beverages.