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KMID : 1134820150440010160
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 1 p.160 ~ p.164
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Selected Physicochemical and Consumer Preference Characteristics of Baikseolgi with Pomegranate Concentrate
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Choi Ji-Eun
Lee Jun-Ho
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Abstract
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The effects of different ingredient formulations on physicochemical qualities and consumer preferences were investigated using Baikseolgi incorporated with pomegranate concentrate (PC), a healthy food ingredient, as a model system. PC was incorporated into the formulation at five different amounts [0%, 1.6%, 3.3%, 5%, and 6.6% (w/w)] by replacing the equivalent amount of water added. After appropriate mixing, rice cakes were steamed and quality attributes were evaluated after cooling. The pH decreased while moisture content increased significantly with increased PC substitution (P<0.05). Lightness decreased significantly from 82.33 to 65.09 with higher incorporation of PC (P<0.05), indicating that the color of Baikseolgi became darker. Redness and yellowness, on the other hand, increased significantly (P<0.05). Hardness gradually increased as the PC content increased in the formulation (P<0.05). In addition, DPPH and ABTS radical scavenging activities increased significantly (P<0.05), and they were well correlated. The overall consumer acceptance results indicate that incorporation of 1.6% PC in the formulation of Baikseolgi is recommended to take advantage of the health benefits of PC without sacrificing quality acceptance by consumers.
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KEYWORD
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Baikseolgi, pomegranate concentrate, quality, antioxidant properties, consumer acceptance
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