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KMID : 1011620110270050497
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 5 p.497 ~ p.505
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Effects of Sodium Alginate Concentration on Physical and Sensory Characteristics of Persimmon Calcium Alginate Beads
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용동희:Yong Dong-Hee
송민경:Song Min-kyung/윤혜현:Yoon Hye-Hyun
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Abstract
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The purpose of this study was to apply molecular gastronomy and spherification methodology to persimmon deserts. We prepared "persimmon calcium alginate beads" and investigated their physical and sensory characteristics by adding different concentrations of sodium alginate (0.4, 0.6, 0.8, and 1.0%). Lightness and yellowness decreased significantly as the concentration of sodium alginate increased. However hardness, springiness, chewiness, cohesiveness, and resilience but not adhesiveness tended to increase as the concentration of sodium alginate increased. The thickness of the beads increased as the concentration of sodium alginate increased. In contrast, the thickness of the membrane decreased as the concentration of alginate increased from 0.8 to 1.0% suggesting that the amount of sodium alginate had reached a critical point. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of sodium alginate increased. Overall preference reached a peak at 0.4% sodium alginate.
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KEYWORD
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molecular gastronomy, persimmon calcium alginate bead, sodium alginate
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