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KMID : 0380620120440050568
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 5 p.568 ~ p.576
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Influences of Sugar Substitutes on the Physicochemical and Sensory Properties and Hardness of Baksulgi during Storage
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Ryu Da-Yeon
Kim Dan-Bi
Lee Kyung-Hwan
Son Dong-Sung
Surh Jeong-Hee
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Abstract
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Baksulgi with various sugar substitutes was prepared and characterized for physicochemical and sensory qualities. The 10% sugar in a control baksulgi was replaced with 16.1% glucose, 13.3% erythritol, 10.2% xylitol, 0.2% stevioside (enzymatically modified stevia 100%), 0.05% aspartame, or 1.2% sucralose. Instrumental and sensory analyses indicated that the baksulgi with glucose was significantly different in color from the others, which was attributed to high susceptibility to browning reaction of the glucose. Baksulgi with aspartame showed significantly lower pH than that of control baksulgi, suggesting that the aspartame might have been hydrolyzed into its constituent amino acids under elevated steaming temperature. A sensory evaluation revealed that baksulgi with sucralose or xylitol was comparable to the control baksulgi in all sensory characteristics. However, the baksulgi with sucralose showed appreciably increased hardness with increased storage time at 4oC, partially due to the anhygroscopic property of sucralose.
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KEYWORD
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sugar substitute, baksulgi, sensory property, sucralose, hardness
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