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KMID : 1134820140430091400
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 9 p.1400 ~ p.1406
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Manufacture of Sea Salt Coated with Coffee Oil and Quality Characteristics by Storage Period
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Kang Chu-Kyung
Shin Tai-Sun
Jung Bok-Mi
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Abstract
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This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at 105°C for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2～3% and 81～83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.
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KEYWORD
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sea salt, coffee oil, quality characteristics
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