|
KMID : 1011620130290060825
|
|
Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.825 ~ p.831
|
|
|
Effects of Replacing Sugar with Xylitol and Sorbitol on the Textural Properties and Sonsory Characteristics of injeolmi
|
|
최윤상:Choi Yun-Sang
김현욱:Kim Hyun-Wook/황고은:Hwang Ko-Eun/김천제:Kim Cheon-Jei/이홍미:Lee Hong-Mie/김옥경:Kim Ok-Kyung/최경숙:Choi Kyung-Suk/정해정:Chung Hai-Jung
|
|
|
Abstract
|
|
|
|
The study examined the physico-chemical properties and sensory characteristics of injeolmi when sugar was substituted to sugar alcohol such as sorbitol and xylitol. The moisture content, crude protein content, crude fat content, crude ash content, energy value, redness, water activity, hardness, cohesiveness, gumminess, and chewiness were not significantly different between the control with sugar and treatments with the sugar alcohol group (p>0.05). The lowest sugar content of injeolmi was observed in the treatment with sorbitol (T1). The adhesiveness of control was higher than that in treatment with sugar alcohol (p<0.05), but control had the lowest springiness (p<0.05). Although the sensory characteristics on color, flavor, tenderness did not show any statistical significance, the sweetness and the overall acceptability were the best in control and T5 group, which replaced sugar to 100% xylitol (p<0.05). The results of this study show that substitution by xylitol improved quality characteristics in injeolmi.
|
|
|
KEYWORD
|
|
|
sugar, sorbitol, xylitol, injeolmi, sugar alcohol
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|