발간년도 : [2022]
| 논문정보 |
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| 논문명(한글) |
[Vol.17, No.5] Development of Functional Hamburger Patties with Various Levels of Apples Using ANOVA Test and Duncan’s Multiple Test |
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| 논문투고자 |
Hyeyoung Kim |
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| 논문내용 |
This research data were analyzed mean and standard deviation by SPSS 25.0, and significant difference among data were compared using ANOVA test and Duncan’s multiple test. Hamburger patties with various amount of apples(5, 10, 15, 20, 25 % w/w) were made to develop functional hamburger patties. pH of the patties with 25% of apple significantly decreased by adding apple addition compared to the control group. The cooking loss rate was significantly increased at 15% to 25% apple addition group compared to the control group. the thickness of patties with 5% to 10% apple was increased significantly. However there was no significant change at reduction rate in diameter. The L value(ligtness) and b value(yellowness) of groups with apple groups did not show significant differences. However a value(redness) of groups with apple 25% significantly lower than that of the control group. he hardness of the groups with 10, 15% apple showed significantly lower than that of the control group. The gumminess and chewiness of the group with 25% apple was significantly higher than that of the control group. did not show any significant difference among groups. In the results of quantitative descriptive analysis, the color of the apple groups was darker than that of the control group. 5% apple added groups was less tender than that of other groups. The Juiciness of the 5% apple groups was lower than that of the other groups. The sweetness of the 20, 25% apple groups was higher than that of the control group. The color acceptabilitly of the groups with 5 to 20% apples was higher than that of the control group. The texture and flavor acceptability did not show any significant difference. The overall acceptability of the group with 10, 15 to 25% apples was similar to the that of the control group. |
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