발간년도 : [2022]
| 논문정보 |
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| 논문명(한글) |
[Vol.17, No.4] Characteristic Analysis of Banana Hamburger Patties 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 was compared using ANOVA test and Duncan’s multiple test. Hamburger patties with various amount of banana (5, 10, 15, 20, 25 % w/w) were prepared to develop less fat hamburger. There was no difference at pH level among groups. The cooking loss rate and reduction in thickness showed significant difference at 20% and 25% banana group. There was no significant change at reduction rate in diameter. The L value(ligtness) and b value(yellowness) of groups with banana groups did not show significant differences. However a value(redness) of groups with banana significantly lower than that of the control group. The hardness, cohesiveness, gumminess and chewiness were decreased by addition of banana significantly. There was no significant change at adhesiveness and springness among groups. In the results of quantitative descriptive analysis, color, tenderness, juiciness, specific odor and sweet taste were intensified by addition of banana significantly. The appearance acceptabilitly and flavor acceptabilitly were significantly decreased at 10% banana treated groups. However texture, juicy, overall acceptability were significantly increased at banana addition groups in the range of 10~15%. In counclusion, addition of 10 to 15% of banana for the hamburger patties would be appropriate. |
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