Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of the Traditional Korean Snack, Yut-gang-jung with Perilla and Changes During Storage

들깨 엿 강정의 품질 특성 및 저장 중 변화

  • 김혜영 (용인대학교 식품영양학과) ;
  • 신현희 (용인대학교 식품영양학과)
  • Published : 2003.12.01
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Abstract

The quality characteristics of the traditional Korean snack Yut-gang-jung with Perilla, and the changes that occur during storage were investigated. The water and protein content of a fresh sample were 9.67％ and 10.83％, respectively. The water content in the sample stored at 20$^{\circ}C$ changed slightly, but that of the sample stored at 60$^{\circ}C$ showed larger changes from 9.33 ％ to 4.33％. The acidity of the sample stored for 8 days was significantly higher. The hardness of the sample stored at 60$^{\circ}C$ for 4 days was increased significantly. Results of the sensory evaluation indicated the sample stored at 60$^{\circ}C$ had a significantly decreased roasted perilla flavor. The rancid flavor of the sample stored at 20$^{\circ}C$ increased slightly, while that of the sample stored at 60$^{\circ}C$ showed a drastic increase during storage. Therefore, a one week storage of the Yut-gang-jung with Perilla at room temperature is recommended for a product to have a shelf-life with similar physicochemical and sensory properties to fresh samples.

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