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KMID : 1011620070230060832
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 6 p.832 ~ p.838
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The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds
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유승연:Ryu Seung-Yeon
조영심:Cho Young-Sim/조윤경:Cho Yun-Kyung/정아람:Jung Ah-Ram/신지훈:Shin Ji-Hun/여인옥:Yeo In-Ok/주나미:Joo Na-Mi/한영실:Han Young-Sil
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Abstract
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The purpose of this study was lo investigate the physicochemical and sensory properties of different almond gruels according to the concentration and pretreatment of the almonds. For the physicochemical parameters, pH, sweetness and viscosity decreased with an increasing almond content, while spreadability, lightness, redness, and yellowness increased. In addition, pH, sweetness, spreadability and viscosity decreased by using baked almonds. Also the L (lightness) and a(redness) color values increased by using baked almonds, whereas the b-value (yellowness) decreased. In the the sensory evaluation flavor and nutty taste were significantly different(p<.001) among the samples. The overall preference scores also showed significant differences(p< .001) between the different concentrations of almond. The almond gruels containing 40%, 60%, and 80% almond showed higher preferences than ihe 0 and 20% concentrations.
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KEYWORD
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almond, gruel, quality, characteristics
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