Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder

초석잠 뿌리 분말을 첨가한 수프의 이화학적 및 관능적 품질 특성

  • Tae, Mi Hwa (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
  • 태미화 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2015.12.15
  • Accepted : 2016.01.14
  • Published : 2016.04.30
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Abstract

The study investigated the physicochemical and sensory properties of soup prepared with 0, 10, 20, and 30% Stachys sieboldii Miq root powder. Moisture and viscosity were reduced with increasing content of Stachys sieboldii Miq root powder. The pH decreased and acidity increased with increasing content of Stachys sieboldii Miq root powder. The L value decreased while a and b values increased with increasing Stachys sieboldii Miq root powder concentration. In the sensory evaluation, color intensity increased while viscosity and greasy taste decreased with increasing content of Stachys sieboldii Miq root powder. Soup with 20% Stachys sieboldii Miq root powder had acceptable sensory properties, such as appearance, flavor, taste, texture, and overall acceptability.

초석잠 뿌리 분말을 이용한 유동식 개발을 위해 초석잠 뿌리 분말을 첨가(0, 10, 20, 30%)한 수프를 제조하여 이화학적 및 관능적 품질 특성을 알아보았다. 수프의 수분 함량 및 점도는 초석잠 첨가량이 증가할수록 낮은 값을 나타내었다. 수프의 초석잠 뿌리 분말 첨가량이 증가할수록 pH는 감소하였고 산도는 증가하였다. 수프의 색도는 초석잠 뿌리 분말 첨가량이 증가할수록 L값은 감소하였고, a값과 b값은 유의적으로 증가하는 경향을 나타내었다. 수프의 특성 차이 검사에서 색의 강도, 초석잠의 향은 분말 첨가량이 많아질수록 증가하였다. 반면 점도, 느끼한 맛은 분말 첨가량이 많아질수록 낮아지는 경향을 나타내었다. 수프의 기호도 검사에서 외관, 향미, 맛, 전반적인 기호도에서 초석잠 뿌리 분말 20% 첨가군이 가장 높은 값을 나타내었다.

Keywords

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