Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on Quality Characteristics of Doraji (Platydodon grandiflorum) Yanggeng using by Different Pre-treatment Methods and Amounts Adding Levels of Doraji

전처리 방법과 비율을 달리하여 제조한 도라지 양갱의 품질 특성에 관한 연구

  • 박미숙 (동국대학교(경주) 가정교육과) ;
  • 박동연 (동국대학교(경주) 가정교육과) ;
  • 손경희 (동국대학교(경주) 가정교육과) ;
  • 고봉경 (계명대학교 식품영양학과)
  • Published : 2009.02.28
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Abstract

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

Keywords

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