芥菜绿与木薯带配比及蔗糖浓度对冰淇淋性能的影响

Pramesti Regita
{"title":"芥菜绿与木薯带配比及蔗糖浓度对冰淇淋性能的影响","authors":"Pramesti Regita","doi":"10.21070/JTFAT.V2I01.1577","DOIUrl":null,"url":null,"abstract":"This study aims to determine effect of proportion mustard green with cassava tape and concentration of sucrose on the characteristic of ice cream. The study was conducted from February until April 2020, used factorial randomized block design (RBD). The first factor was proportion of mustard green and cassava tape that consists P1 (25% mustard green, 75% tape), P2 (50% mustard green, 50% tape) and P3 (75% mustard green, 25% tape). Second factor was concentration of sucrose wich consist S1 (10%), S2 (15%) and S3 (20%). The data was analyzed used analysis of variance and further test was HSD 5%. Organoleptic test used analysis non parametric Friedman and the best treatmen used effectiveness index. The result showed there was interaction between the proportion of mustard green with tape and concentration of sucrose on greenness value of ice cream. Proportion of mustard green with tape had significant affected on protein content, fiber content, overrun and melting point. Concentration of sucrose had significant affected on protein content of ice cream. Organoleptik test showed significant affected on aroma, color, texture and taste of ice cream. The best treatment was proportion 75% mustard green, 25% tape and concentration of sucrose 15% wich characteristic of protein content 1,173%, fiber content 11,386%, overrun 30,667%, melting point 7,511 minutes/10 gram, color L*a*b (62,460*-8,068*25,333) and organoleptic test of color 3,100, aroma 3,967, texture 4,100, taste 4,567 and overall acceptance 4,167 (like-very like).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"25 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties\",\"authors\":\"Pramesti Regita\",\"doi\":\"10.21070/JTFAT.V2I01.1577\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study aims to determine effect of proportion mustard green with cassava tape and concentration of sucrose on the characteristic of ice cream. The study was conducted from February until April 2020, used factorial randomized block design (RBD). The first factor was proportion of mustard green and cassava tape that consists P1 (25% mustard green, 75% tape), P2 (50% mustard green, 50% tape) and P3 (75% mustard green, 25% tape). Second factor was concentration of sucrose wich consist S1 (10%), S2 (15%) and S3 (20%). The data was analyzed used analysis of variance and further test was HSD 5%. Organoleptic test used analysis non parametric Friedman and the best treatmen used effectiveness index. The result showed there was interaction between the proportion of mustard green with tape and concentration of sucrose on greenness value of ice cream. Proportion of mustard green with tape had significant affected on protein content, fiber content, overrun and melting point. Concentration of sucrose had significant affected on protein content of ice cream. Organoleptik test showed significant affected on aroma, color, texture and taste of ice cream. The best treatment was proportion 75% mustard green, 25% tape and concentration of sucrose 15% wich characteristic of protein content 1,173%, fiber content 11,386%, overrun 30,667%, melting point 7,511 minutes/10 gram, color L*a*b (62,460*-8,068*25,333) and organoleptic test of color 3,100, aroma 3,967, texture 4,100, taste 4,567 and overall acceptance 4,167 (like-very like).\",\"PeriodicalId\":141406,\"journal\":{\"name\":\"Journal of Tropical Food and Agroindustrial Technology\",\"volume\":\"25 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-09-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Tropical Food and Agroindustrial Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21070/JTFAT.V2I01.1577\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Tropical Food and Agroindustrial Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21070/JTFAT.V2I01.1577","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

摘要

本研究的目的是确定芥末绿与木薯带的比例和蔗糖浓度对冰淇淋特性的影响。该研究于2020年2月至4月进行,采用因子随机区组设计(RBD)。第一个因素是芥菜绿和木薯胶带的比例,即P1(25%芥菜绿,75%胶带),P2(50%芥菜绿,50%胶带)和P3(75%芥菜绿,25%胶带)。第二个影响因素是蔗糖浓度,分别为S1(10%)、S2(15%)和S3(20%)。数据分析采用方差分析,进一步检验HSD为5%。感官试验采用非参数弗里德曼分析,最佳治疗采用疗效指标。结果表明,带芥菜绿的比例和蔗糖浓度对冰淇淋的绿度值有交互作用。胶布配比对芥菜的蛋白质含量、纤维含量、超支率和熔点有显著影响。蔗糖浓度对冰淇淋蛋白含量有显著影响。有机感受力测试结果显示,对冰淇淋的香气、颜色、质地和口感均有显著影响。最佳处理为芥绿比例75%,胶布25%,蔗糖浓度15%,蛋白质含量1173%,纤维含量11386 %,超量30667%,熔点7511分/10克,颜色L*a*b(62460 *- 8068 * 25333),感官测试颜色3100,香气3967,质地4100,口感4567,整体接受度4167(似-极似)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Study of Proportion of Mustard Green (Brassica juncea) with Cassava Tape and Concentration of Sucrose on Ice Cream Properties
This study aims to determine effect of proportion mustard green with cassava tape and concentration of sucrose on the characteristic of ice cream. The study was conducted from February until April 2020, used factorial randomized block design (RBD). The first factor was proportion of mustard green and cassava tape that consists P1 (25% mustard green, 75% tape), P2 (50% mustard green, 50% tape) and P3 (75% mustard green, 25% tape). Second factor was concentration of sucrose wich consist S1 (10%), S2 (15%) and S3 (20%). The data was analyzed used analysis of variance and further test was HSD 5%. Organoleptic test used analysis non parametric Friedman and the best treatmen used effectiveness index. The result showed there was interaction between the proportion of mustard green with tape and concentration of sucrose on greenness value of ice cream. Proportion of mustard green with tape had significant affected on protein content, fiber content, overrun and melting point. Concentration of sucrose had significant affected on protein content of ice cream. Organoleptik test showed significant affected on aroma, color, texture and taste of ice cream. The best treatment was proportion 75% mustard green, 25% tape and concentration of sucrose 15% wich characteristic of protein content 1,173%, fiber content 11,386%, overrun 30,667%, melting point 7,511 minutes/10 gram, color L*a*b (62,460*-8,068*25,333) and organoleptic test of color 3,100, aroma 3,967, texture 4,100, taste 4,567 and overall acceptance 4,167 (like-very like).
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信