ANOVA 분석과 Duncan의 다중 시험을 이용하여 사과 첨가량을 달리한 기능성 햄버거 패티의 개발
Development of Functional Hamburger Patties with Various Levels of Apples Using ANOVA Test and Duncan’s Multiple Test
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초록
본 연구 데이터는 Spss 25.0 Pro를 이용하여 평균과 표준편차를 이용하여 분석하였으며, ANOVA 분석과 Duncan’s multiple test를 이용하여 시료간 유의차이를 비교하였다. 사과를 5, 10, 15, 20, 25 %(w/w) 첨가하여 햄버거를 제조하여 이화학적 특성을 비교하였다. pH에서 사과 25% 첨가군은 대조군에 비해 유의적으로 낮은 수치를 보였다. 중량 감소율은 사과 15-25% 첨가군에서 유의적으로 높았고, 두께 감소율은 10% 첨가군이 대조군에 비해 두께가 증가하였고, 25% 첨가군은 대조군에 비해 두께가 낮았다. L값, b값에서 군간 유의적인 차이가 관찰되지 않았으나, a 값에서 사과 25% 첨가군은 다른 사과첨가군에 비해 a값이 유의적으로 낮게 나타났다. 질감 분석결과 경도에서 사과 10-15% 첨가군은 유의적으로 경도가 감소하였다. 탄력성에서는 유의적 차이가 관찰되지 않았으며, 응집성에서 사과 15% 첨가군만 유의적으로 높은 수치를 보였다. 검성과 씹힘성에서 사과 25% 첨가군만 대조군에 비해 유의적으로 높은 수치를 보였다. 정량적 묘사분석 결과 사과첨가군은 색이 진해졌으며, 질감과 육즙은 사과 5% 첨가군을 제외하면 군간 유의적인 차이가 없었고, 신선한향은 유의적인 차이가 없었으며, 단맛은 사과 20, 25% 첨가군이 가장 강했다. 선호도 조사결과 색선호도는 대조군에 비해 사과첨가군은 모두 유의적으로 높았으며, 질감과 향미는 군간 유의적인 차이가 없었다. 전체적 기호도는 5% 사과 첨가군만 유의적으로 낮고 다른 군간 유의적 차이는 관찰되지 않았다. 이상의 결과를 종합할 때 사과 10-15% 첨가량이 사과패티 제조에 적합할 것으로 사료되었다.
Abstract
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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