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KMID : 1011620180340010034
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.34 ~ p.40
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Changes in Quality of Jicama (Pachyrhizus erosus) Pickle by Storage Temperature
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Jung Hyun-Sook
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Abstract
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Purpose: This study investigated the quality characteristics of jicama pickle during storage at different temperatures (5°C, 10°C, 15°C, 20°C).
Methods: The pH, titration acidity, Brix, salinity, hardness and sensory evaluation of jicama pickle were measured.
Results: The measurement showed that pH decreased, while titration acidity, Brix, and salinity increased as the storage time increased, and as storage temperature increased. In the analysis of Hunter’s color value during storage, L and b values were the highest at 10°C, while those at 20°C were the lowest. Hardness during storage was highest in jicama pickle at 10°C. In the sensory evaluation of jicama pickle, overall acceptability of jicama pickle at 5°C and 10°C was high.
Conclusion: These results suggest that storage temperature affected the quality characteristics of jicama pickle, and suitable storage temperature for preparing jicama pickle was 5-10°C.
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KEYWORD
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jicama, pickle, storage temperature, quality characteristics, sensory evaluation
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