{"title":"番茄粉雪纺蛋糕的工艺优化及抗氧化活性研究","authors":"Jae-Eun Paik, Soo-Jeong Kim, H. An, N. Joo","doi":"10.14373/JKDA.2013.19.1.001","DOIUrl":null,"url":null,"abstract":"The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P","PeriodicalId":438121,"journal":{"name":"Journal of the Korean Dietetic Association","volume":"66 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2013-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Processing Optimization and Antioxidant Activity of Chiffon Cake Prepared with Tomato Powder\",\"authors\":\"Jae-Eun Paik, Soo-Jeong Kim, H. An, N. Joo\",\"doi\":\"10.14373/JKDA.2013.19.1.001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P\",\"PeriodicalId\":438121,\"journal\":{\"name\":\"Journal of the Korean Dietetic Association\",\"volume\":\"66 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2013-02-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Korean Dietetic Association\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.14373/JKDA.2013.19.1.001\",\"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 the Korean Dietetic Association","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14373/JKDA.2013.19.1.001","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Processing Optimization and Antioxidant Activity of Chiffon Cake Prepared with Tomato Powder
The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P
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