KMID : 1024420100140030271
|
|
Food Engineering Progress 2010 Volume.14 No. 3 p.271 ~ p.276
|
|
Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders
|
|
Lee Jun-Ho
Kim Ji-Hye
|
|
Abstract
|
|
|
Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0-8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p<0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness (L*-value) decreased significantly with higher strawberry powder concentration, indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a*-value) and yellowness (b*-value), on the other hand, increased significantly with the substitution of strawberry powders up to 8% (p<0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p<0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.
|
|
KEYWORD
|
|
Baikseolgi, strawberry powder, physicochemical, sensory, consumer test, Pearson correlation
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|
|