Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical and Sensory Properties of Baikseolgi Made with Kugija (Lycium chinense Mill.) Powder

  • Kim, Hye-Ran (Department of Food Science & Engineering, Daegu University) ;
  • Lee, Jun-Ho (Department of Food Science & Engineering, Daegu University)
  • Published : 2006.12.01
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Abstract

Baikseolgi was made with Kugija powder with the intention to take advantage of its functional properties. Appropriate amount of Kugija powder (0$\sim$8%) was mixed with rice flour, sugar, salt, and water and then, steamed for predetermined time and their physicochemical and sensory properties were measured. pH decreased significantly while titratable acidity increased significantly with the addition of Kugija (p<0.05). The addition of Kugija powder did not significantly affect the moisture content (p>0.05) although it appeared to decrease with the higher amount of Kugija. Lightness (L-value) decreased significantly with the addition of Kugija (p<0.05), indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a-value) and yellowness (b-value), on the other hand, increased significantly as the amount of Kugija increased in the sample (p<0.05). Both hardness and firmness decreased significantly with the addition of Kugija (p<0.05). Eight percentage Kugija Baikseolgi was significantly stronger in Kugija flavor (7.9), chewiness (6.1), sweetness (5.0), and yellowness (8.2) attributes than other samples, whereas control was significantly higher in mouthfeel (6.0) and hardness (6.0) attributes than others (p<0.05). Finally, consumer test indicated that 4% Kugija sample received the highest score in appearance (8.13) and overall acceptability (8.07) attributes.

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References

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