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KMID : 0665420110260020184
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Korean Journal of Food Culture
2011 Volume.26 No. 2 p.184 ~ p.189
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Quality Characteristics of Gruel with Added Yam
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Kim Jung-Sun
Kwak Eun-Jung
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Abstract
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In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.
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KEYWORD
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gruel, yam, quality characteristics, sensory evaluation
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