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KMID : 0665420180330030261
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Korean Journal of Food Culture
2018 Volume.33 No. 3 p.261 ~ p.267
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Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants
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Kim Eun-Kyung
Xiu Bao Wu
Choi Kun-Young
Kim Hae-Young
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Abstract
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The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.
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KEYWORD
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Rice snack , sweet pumpkin , sensory , microbial
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