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KMID : 1011620090250010106
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.106 ~ p.118
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Quality Characteristics of Gugija?Heukimja Jook Containing Different Levels of Black Sesame Powder
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민은설:Min Eun-Seol
조정순:Cho Jung-Soon
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Abstract
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This study was to investigated optimum preparation conditions for Gugija·Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija·Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija·Heukimja joo were temperature 80℃, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The ‘value L’ of chromaticity was lower with an increase of the black sesame ratio, ‘value a’ was higher with an increase of the black sesame ratio, ‘value b’ was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija·Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija·Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija·Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.
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KEYWORD
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Gugija, Heukimja, Yacksun, Jook, RSM
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