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KMID : 1011620200360020189
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 2 p.189 ~ p.195
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Effects of the Binding Syrup on the Sensory Characteristics and Acceptance of Chinese Students on the Sesame-Nut Mix Yeotgangjeong
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Lee Kyong-Ae
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Abstract
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Purpose: The sensory characteristics and consumer acceptance of the sesame-nut mix yeotgangjeong were evaluated with Chinese students studying in Korea.
Methods: The sesame-nut mix yeotgangjeong was prepared using different binders : yeotgangjeong with rice syrup and sugar(YS1), starch syrup and sugar(YS2), and rice syrup, starch syrup, sugar and trehalose(YS3). The sensory characteristics of sesame-nut mix yeotgangjeong were evaluated with ten trained Chinese student panels. Eighty-two Chinese students participated in a consumer acceptance test with 7 hedonic scales.
Results: A total of 16 sensory attributes were developed as descriptive terms. The hardness and crispness of YS3 were significantly higher than those of YS1 or YS2(p<0.05), while YS3 showed significantly lower crispness than YS1 and YS2(p<0.05). The Chinese students showed the highest overall acceptance on the YS3(p<0.05).
Conclusion: These results suggested that sesame-nut mix yeotgangjeong prepared using a binder containing trehalose was particularly preferred by the Chinese students.
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KEYWORD
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Yeotgangjeong, binding syrup, sensory attribute, consumer acceptance
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