|
KMID : 1011620180340020163
|
|
Korean Journal of Food and Cookey Science
2018 Volume.34 No. 2 p.163 ~ p.171
|
|
|
Domestic Muslims Consumer Preference on HMR Product of Halal Base Freeze-Dried Sauces and its Sensory Characteristics
|
|
Kim Ji-Na
Choi Eu-Gene
Lee Hyeon-Min
Park Hyun-Ji
Shin Weon-Sun
|
|
|
Abstract
|
|
|
Purpose: The objective of this study was to develop freeze-dried sauce that can be applied to the export market of home meal replacement (HMR).
Methods: Three recipes of Halal sauces (Kimchi, chicken, and beef) were developed and evaluated for their sensory characteristics and preferences by domestic Muslim consumers. All three sauces were inspired by Korean cuisine and designed to fulfill domestic and overseas Muslims’ appetites under Halal standard. The test was acquired using quantitative descriptive analysis (QDA). The test used to test sensory evaluation (9-point hedonic scale) was conducted at a Mosque in the Itaewon district of Seoul with 125 random Muslims. Dried sauces and dried-rice were rehydrated together in order to accurately measure their sensory characteristics.
Results: The attributes brown color, glossy, soy sauce aroma, Bulgogi aroma, sweet flavor, soy sauce flavor, and beef flavor for beef freeze-dried sauce were scored significantly higher than other samples. The attributes yellow color, soy sauce aroma, onion aroma, sweet flavor, soy sauce flavor, and chicken flavor were scored high for chicken freeze-dried sauce. Principle component analysis (PCA) and external preference mapping were conducted to describe relationships between samples and attributes.
Conclusion: Freeze-dried chicken Dub-bab was scored highest in appearance, aroma, flavor, and overall flavor in the sensory evaluation by domestic Muslim consumers.
|
|
|
KEYWORD
|
|
|
principle component analysis, halal, home meal replacement, sensory evaluation, Korean cuisine
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|