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KMID : 0665420200350060582
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Korean Journal of Food Culture
2020 Volume.35 No. 6 p.582 ~ p.589
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Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage
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Jung Hyun-Sook
Jung Hee-Nam
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Abstract
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This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluatingphysicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was preparedat different temperatures (95, 75, 50, and 25oC). During storage, the titratable acidity, Brix, and the salinity of the jicamapickles increased, and these values increased with increasing temperature of the soaking solution. The higher thetemperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden atsoaking solution temperatures of 75 and 95oC. Sensory evaluation indicated that the taste, flavor, crispness, and overallpreference of the jicama pickle were higher at a soaking solution temperature of 75oC and above. The higher thetemperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solutiontemperature of 75°|95oC in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening andthe sensory properties of the jicama pickle.
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KEYWORD
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Jicama, pickle, soaking solution temperature, quality characteristics, texture
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