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KMID : 0665420090240040419
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Korean Journal of Food Culture
2009 Volume.24 No. 4 p.419 ~ p.425
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Assessment of Quality Characteristics of the Shrimp Powder, Jook, for Elderly Foodservice Operation
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Cho Hee-Sook
Kim Kyung-Hee
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Abstract
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This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at , viscosity at after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.
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KEYWORD
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shrimp powder, Jook, spreadability, amylograph, sensory characteristics
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