CAJ | 학술논문

　　探讨了新型甜味剂纽甜在蛋糕中的应用。在制作工艺相同的情况下，采用不同的感官实验方法分别对全蔗糖产品、纽甜部分替代蔗糖产品、全纽甜产品进行了感官对比实验，并应用质构仪对产品进行质构分析，寻求纽甜与蔗糖使用的最佳配比。结果发现，纽甜替代蔗糖的比例为20%时可取得较好的感官效果，并进行了产品配方的改良实验，使产品的感官质量达到最佳。
　　탐토료신형첨미제뉴첨재단고중적응용。재제작공예상동적정황하，채용불동적감관실험방법분별대전자당산품、뉴첨부분체대자당산품、전뉴첨산품진행료감관대비실험，병응용질구의대산품진행질구분석，심구뉴첨여자당사용적최가배비。결과발현，뉴첨체대자당적비례위20%시가취득교호적감관효과，병진행료산품배방적개량실험，사산품적감관질량체도최가。
The application of Neotame in cakes was studied. Use different sensory analysis methods to compare products of full sugar, partial substitution for sugar by Neotame, and full Neotame under the same processing condition and take advantage of texture analyzer to analyze their textures , aiming to find the optimum ratio of Neotame and sugar. The results indicated that when the proportion of substitution of Neotame for sugar was 20%, the sensory effects were relatively good. In addition , the experiment of improvements of product recipes was conducted, achieving the optimum sensory quality.