표제지
감사의 글
목차
Ⅰ. 서론 10
Ⅱ. 재료 및 방법 14
1. 실험 재료 14
2. 시료 제조 14
3. 실험계획 16
4. 관능검사 17
5. 통계처리 18
Ⅲ. 결과 및 고찰 20
1. 둥굴레 커피의 관능적 특성 20
가. Crust break (둥굴레 커피에 물에 부었을 때의 향) 23
나. Clean cup 25
다. Sweetness 27
라. Acidity 29
마. Mouthfeel 32
바. Flavor 34
사. After taste 37
아. Overall quality 39
Ⅳ. 요약 및 결론 42
Ⅴ. 참고문헌 44
Appendix 51
초록 52
Abstract 54
Table 1. Basic formula for Polygonatum sibiricum coffee preparation 16
Table 2. Variation and their level or central composition design of polygonalum sibiricum coffee 16
Table 3. Experimental combinations and data under various conditions of coffee(X₁), polygonalum sibiricum(X₂), Time(X₃) 17
Table 4. Sensory evaluation values of Polygonaatum sibiricum coffee at various condition of Coffee(X₁), Polygonaaum sibiricum (X₂), Temperature (X₃) and their response 21
Table 5. Polynominal equations calculated by RSM program for mixing of Polygonaatum sibiricum coffee in sensory evaluation 22
Table 6. Analysis of variance in Crust break of sensory evaluation for Polygonaatum sibiricum coffee 23
Table 7. Analysis of Variance in Clean cup of sensory evaluation for Polygonaatum sibiricum coffee 25
Table 8. Analysis of variance Sweetness in of Sensory evaluation for Polygonaatum sibiricum coffee 27
Table 9. Analysis of variance Acidity in of sensory evaluation for polygonaatum sibiricum coffee 29
Table 10. Standard error and t value of estimated regression coefficients of Acidity 30
Table 11. Analysis of Variance in Mouthfeel of sensory evaluation for Polygonaatum sibiricum coffee 32
Table 12. Analysis of Variance in Flavor of sensory evaluation for Polygonaatum sibiricum coffee 34
Table 13. Standard error and t value of estimated regression coefficients of Flavor 35
Table 14. Analysis of Variance in After taste of sensory evaluation for Polygonaatum sibiricum coffee 37
Table 15. Analysis of variance in Overall qualify of sensory evaluation for polygonaatum sibiricum coffee 39
Table 16. Standard error and t value of estimated regression coefficients of Overall quality 40
Figure 1. Manufacturing process of Palygomdum sibiricum coffee 15
Figure 2. Response surface for crust break of Polygonaatum sibiricum coffee 24
Figure 3. Response surface for of Clean cup Polygonaatum sibiricum coffee 26
Figure 4. Response surface for Sweetness of Polyhonaatum sibiricum coffee 28
Figure 5. Response surface for Acidity of Polygonaatum sibiricum coffee 31
Figure 6. Response surface for Mouthfeel of Polygonaatum sibiricum coffee 33
Figure 7. Response surface for Flavor of Polygonaatum sibiricum coffee 36
Figure 8. Response surface for After taste of Polygonaatum sibiricum coffee 38
Figure 9. Response surface for Overall qualiry of Polygonaatum sibiricum coffee 41