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KMID : 1134820120410030376
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 3 p.376 ~ p.382
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Study on the Quality Properties of Hardtack Added with Acorn Jelly Powder and Acorn Ethanol Extract
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Lee Won-Kyung
Kim Seung-Hee
Choi Chang-Suk
Cho Soo-Muk
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Abstract
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This study examined the effects of acorn (Quercus. acutissima CARR.) jelly powder (0%, 25%, 50%, and 75%) and acorn extract (0%, 0.1%, 0.5%, and 1.0%) addition on the quality characteristics of hardtack. In the sensory test, acorn jelly powder added group scored 50% higher than the other added group. Regarding hardtack color, L (lightness) and b (yellowness) values decreased with increasing acorn powder and acorn extract addition. Hardness of hardtack increased with added acorn jelly powder, but no significant difference was observed with acorn extract. The taste and texture of the hardtack 0.1% acorn extract added group significantly increased. Overall, preferences decreased with increasing acorn extract but not significantly. In conclusion, the results of this study suggest that addition of 50% acorn jelly powder in combination with addition of less than 0.1% acorn extract to hardtack was the most desirable.
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KEYWORD
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acorn jelly powder, acorn extract, hardtack, quality properties, texture
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