Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders

  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University) ;
  • Kim, Ji-Hye (Department of Food Science and Engineering, Daegu University)
  • Received : 2010.07.14
  • Accepted : 2010.08.19
  • Published : 2010.08.30
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Abstract

Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0-8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p<0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness ($L^{*}$-value) decreased significantly with higher strawberry powder concentration, 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 with the substitution of strawberry powders up to 8% (p<0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p<0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.

Keywords

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