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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Pickled Color Radish and Sensory Evaluation by Elementary, Middle, High and University Students

색 물들인 무초절임의 품질 특성 및 초등학생, 중학생, 고등학생, 대학생들의 관능 평가 비교

  • Rho, Jeong Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Kim, Yun Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Lee, Young Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 노정옥 (전북대학교 식품영양학과) ;
  • 김연옥 (전북대학교 식품영양학과) ;
  • 이영숙 (전북대학교 식품영양학과)
  • Received : 2013.07.06
  • Accepted : 2013.10.26
  • Published : 2013.10.31
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Abstract

The principal objective of this study was to evaluate the quality characteristics of pickled radishes (RP) containing gardenia fruits (RPG), beet (RPB), and spinach (RPS) juice. We have conducted the moisture, salinity, sweetness, pH, titable acidity, Hunter's color values, and mechanical characteristics with a sensory evaluation by elementary, middle, high and university students on the colored radish pickles. The moisture contents of RP, RPG, RPB and RPS are not significantly different. The salinity and pH of RP were significantly higher than that of RPG, RPB, RPS (p<0.05; p<0.01). The sugar contents of RPS are significantly higher than the of RP, RPG and RPB (p<0.001). The titrable acidity of RPB and RPS is significantly higher than that of the RP and RPG (p<0.001). The lightness (L) of RP, the redness (a) of RPB and the yellowness (b) of RPS are the highest in sample group. For changes in texture profile analysis, the hardness level of RPB is higher than that of RP, RPG and RPS (p<0.01), but the chewiness of RPG is higher than those of RP, RPB and RPS (p<0.001). In the sensory evaluation, RPB scores the highest in color, taste, and overall acceptability, whereas RPS scores the lowest in color and overall acceptability. Based on the above results, we expect that radish pickles with beet juice have good characteristics and acceptances within the school food services.

Keywords

References

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