Culinary science and hospitality research (한국조리학회지)
- Volume 18 Issue 1
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- Pages.65-76
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- 2012
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
The Quality Characteristics of Powder Pumpkin Soup by Different Varieties of Pumpkins and Addition Ratios
호박의 종류 및 첨가 비율을 달리한 분말 호박 수프의 품질 특성
- Kim, Dong-Seok (Dept. of Food Service Industry, Seowon University)
- 김동석 (서원대학교 외식산업학과)
- Received : 2011.11.25
- Accepted : 2012.01.05
- Published : 2012.01.31
Abstract
As pumpkin is gaining popularity as health functional food among people, this study purposed to prepare powder pumpkin soup of instant food style using ordinary pumpkin (Cucurbita moschata Duch.) that is an oriental pumpkin variety, and sweet pumpkin (Cucurbita maxima Duch.) that is a western pumpkin variety, and to examine its mechanical and sensory characteristics. The viscosity of powder pumpkin soup was higher when the addition ratio of ordinary pumpkin powder was higher than that of sweet pumpkin powder. On the contrary, sugar contents was higher when the addition ratio of sweet pumpkin powder was high. Color did not show any consistent tendency by the addition ratios of ordinary pumpkin powder and sweet pumpkin powder, and lightness was highest in PS2, redness in PS3, and yellowness in PS1. In the results of sensory evaluation through quantitative descriptive analysis, color, glossiness, and the intensity of pumpkin smell were highest in PS3, the intensity of sweetness in PS1, the intensity of saltiness in PS4. In the results of sensory evaluation through palatability test, PS3 showed the highest palatability in terms of appearance, flavor, color, taste, concentration, mouth feel, and overall palatability. Summing up these results, when powder pumpkin soup was prepared at different mixture ratios of ordinary pumpkin powder and sweet pumpkin powder, PS3 showed the most superior mechanical and sensory characteristics. Thus, it is considered most adequate to prepare powder pumpkin soup at the mixture ratio of ordinary pumpkin powder 75% and sweet pumpkin powder 25%.
본 연구는 건강 기능성 식품으로서 기호도가 점차 높아지고 있는 호박 중 동양계 호박(