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KMID : 1011620180340030295
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 3 p.295 ~ p.300
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Sensory Attributes and Consumer Acceptability of Sesame Yeotganjeong with Binding Syrups Using Different Sugar Types
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Park Jin-Sook
Lee Kyong-Ae
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Abstract
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Purpose: This study examined the sensory attributes and observed the consumer acceptability of the Korean traditional sweet dessert, Yeotganjeong prepared with different binding syrups.
Methods: Descriptive analysis and consumer acceptability test were conducted for three different types of Yeotganjeong samples: Yeotganjeong with jocheong syrup (JS), mulyeot syrup (MS) and trehalose syrup (TS).
Results: For the descriptive analysis, 8 trained panelists developed and evaluated 16 descriptors. TS increased hardness and crispness, and decreased stickiness of Yeotganjeong significantly, compared to JS and MS. The consumers preferred the Yeotganjeong sample with TS.
Conclusion: These results suggested that Yeotganjeong prepared with binding syrup using trehalose was particularly enjoyed by the consumers.
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KEYWORD
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Yeotgangjeong, binding syrup, descriptive analysis, consumer acceptability
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