The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Gamgyul-Injeulmi with Citrus Mandarin Powder during Storage

감귤 분말을 첨가한 감귤인절미의 저장 중 품질 특성

  • Kim, Chul-Woong (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Song, Eun (Dept. of Food & Cooking Science, Sunchon National University)
  • 김철웅 (순천대학교 조리과학과) ;
  • 송은 (순천대학교 조리과학과)
  • Received : 2010.05.13
  • Accepted : 2010.06.02
  • Published : 2010.06.30
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Abstract

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi with different ratios of Citrus mandarin powder(0, 3, 6, 9, 12%) during storage. The moisture contents of the Gamgyul-Injeulmi decreased during storage but the moisture content of control(containing 0% Citrus mandarin powder) was almost constant. According to amylograms, gelatinization temperatures were lower in the samples containing Citrus mandarin powder compared to the control. More additions of Citrus mandarin powder caused lower viscosity and breakdown values but higher setback values. The pH of all samples decreased during storage but as more Citrus mandarin powder was added the changes in pH were less. The titratable acidity of all samples increased during storage and more additions of Citrus mandarin powder resulted in higher titratable acidity. For the Hunter's color values during storage, L and a values decreased but b values was increased except for the control. Textural analyses of the Gamgyul-Injeulmi showed that hardness, gumminess and chewiness increased, whereas adhesiveness, cohesiveness and springiness decreased during storage.

Keywords

References

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