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KMID : 1011620180340050484
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 5 p.484 ~ p.492
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Physical Properties and Sensory Preferences of US Resident-Friendly Sunsik
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Kim Mi-Hyun
Surh Jeong-Hee
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Abstract
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Purpose: This study was conducted to develop cereal based ready-to-eat sunsik for US residents.
Methods: US residents’ perception of sunsik was investigated through a survey involving 79 adults via a face-to-face questionnaire. Based on the perception survey, five kinds of sunsik with different contents of sucralose were prepared and analyzed for their physical properties and sensory preferences.
Results: The subjects responded that (i) they would purchase sunsik to improve health (43%) and reduce weight (34%), (ii) they would consider ingredients (29%), nutritional value (28%) and easy preparation (25%) as determinants for sunsik selection, (iii) they would use sunsik in the morning (92%), (iv) they recognized its seven major ingredients as being health beneficial, (v) they would add chocolate (38%), sugar or substitute (15%) to improve the flavor. Accordingly, sucralose, a sweetener that has no calories was added into regular sunsik at five different levels. There were no significant differences in the water-holding capacity, viscosity and flow behavior of the sunsik, presumably due to the non-hygroscopic nature of sucralose. Of the five sunsik samples, the one with the highest level of sucralose was preferred in terms of sweetness, but not for overall acceptance. This difference could be attributed to taste interactions within sunsik such as taste-offset or suppression. A sensory test revealed that US residents tended to prefer a higher intensity of sweetness than Koreans.
Conclusion: This study demonstrated that sunsik added with sucralose could be potentially developed as a ready-to-eat food for US residents that is easy to prepare and has health benefits.
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KEYWORD
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sunsik, ready-to-eat, perception survey, sucralose, US resident
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