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KMID : 1134820160450040557
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 4 p.557 ~ p.561
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Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder
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Tae Mi-Hwa
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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The study investigated the physicochemical and sensory properties of soup prepared with 0, 10, 20, and 30% Stachys sieboldii Miq root powder. Moisture and viscosity were reduced with increasing content of Stachys sieboldii Miq root powder. The pH decreased and acidity increased with increasing content of Stachys sieboldii Miq root powder. The L value decreased while a and b values increased with increasing Stachys sieboldii Miq root powder concentration. In the sensory evaluation, color intensity increased while viscosity and greasy taste decreased with increasing content of Stachys sieboldii Miq root powder. Soup with 20% Stachys sieboldii Miq root powder had acceptable sensory properties, such as appearance, flavor, taste, texture, and overall acceptability.
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KEYWORD
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Stachys sieboldii Miq root, soup, physicochemical, sensory properties
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