ANOVA 분석과 Duncan’s multiple test를 이용한 바나나 첨가 햄버거 패티 특성 분석
Characteristic Analysis of Banana Hamburger Patties 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. 바나나를 5, 10, 15, 20, 25 %(w/w) 첨가하여 저지방 햄버거를 제조하였다. pH에서 군간 차이를 보이지 않았다. 중량 감소율은 15-20% 첨가군에서 유의적으로 낮았다. L값, b값은 군간 유의적인 차이를 보이지 않았으나, a 값은 첨가군이 대조군에 비해 유의적으로 낮았다. 질감분석결과 경도와 씹힘성은 바나나 첨가군에서 유의적으로 감소하였다. 정량적 묘사분석 결과 색, 연한조직감, 촉촉함, 특유의 냄새와 단맛은 유의적으로 증가하였다. 선호도 검사에서 외관, 향미는 바나나 10% 이상 첨가시 감소하였으나, 질감, 육즙, 전체적 선호도는 10-15% 첨가시 유의적으로 증가하였다.
Abstract
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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