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KMID : 0665420190340040449
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Korean Journal of Food Culture
2019 Volume.34 No. 4 p.449 ~ p.455
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Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix
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Park Ga-Yeong
Ra Ha-Na
Kim Ha-Yun
Cho Yong-Sik
Kim Kyung-Mi
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Abstract
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The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storagestability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical andsensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantlydecreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetnessof the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). Theredness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (Lvalue)decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of addedpeach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest scorefor color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.
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KEYWORD
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Peach powder, white bean powder, spread premix, physicochemical, sensory evaluation
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