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KMID : 1011620080240050722
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.722 ~ p.728
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Quality Characteristics of Seockryu-pyun Added Pomegranate Juice and Pomegranate Concentrate
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고승혜:Ko Seong-Hye
박진희:Park Jin-Hee/유승석:Yoo Seung-Seok
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Abstract
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This study was to investigate the quality characteristics of Seockryu-pyun by addition of different ratio of pomegranate juice and pomegranate concentrate (100%, 80%, 60%, 40%). Moisture and the pH increased as the content of pomegranate juice and pomegranate concentrate decreased respectivley. However, DPPH radical scavenging activity was decreased when adding pomegranate juice and pomegranate concentrate was decreased. With decreasing pomegranate juice addition, both the lightness(L) and yellowness(b) was significantly (p<0.05) higher, whereas, the redness(a) was significantly (p<0.05) lower. As addition of pomegranate concentrate was decreasing that lightness, a value and b value were higher. Texture profiles of hardness, adhesiveness, cohesiveness, gumminess, chewiness of Seockryu-pyun was not greatly showed significant difference among samples. Also, springiness was not significantly (p<0.05) different in any groups. For sensory evaluation, color and sourness were decreased as pomegranate juice and pomegranate concentrate was diluted. Seockryu-pyun, PJ3 made with addition of 60% pomegranate juice was the most preferred in overall acceptability. From the results, the most advisable mixture ratio of Seockryu-pyun was found as pomegranate juice 360 g (60%), water 240 g, mungbean starch 60 g and sugar 200 g.
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KEYWORD
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Seockryu-pyun, pomegranate juice, pomegranate concentrate, texture, sensory evaluation
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