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The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds  

Ryu, Seung-Yeon (Department of Food and Nutrition, Sookmyung Women's University)
Cho, Young-Sim (Department of Food and Nutrition, Sookmyung Women's University)
Cho, Yun-Kyung (Department of Food and Nutrition, Sookmyung Women's University)
Jung, Ah-Ram (Department of Food and Nutrition, Sookmyung Women's University)
Shin, Ji-Hun (Department of Food and Nutrition, Sookmyung Women's University)
Yeo, In-Ok (Department of Food and Nutrition, Sookmyung Women's University)
Joo, Na-Mi (Department of Food and Nutrition, Sookmyung Women's University)
Han, Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Korean journal of food and cookery science / v.23, no.6, 2007 , pp. 832-838 More about this Journal
Abstract
The purpose of this study was to investigate the physicochemical and sensory properties of different almond gruels according to the concentration and pretreatment of the almonds. For the physicochemical parameters, pH, sweetness and viscosity decreased with an increasing almond content, while spreadability, lightness, redness, and yellowness increased. In addition, pH, sweetness, spreadability and viscosity decreased by using baked almonds. Also the L(lightness) and a(redness) color values increased by using baked almonds, whereas the b-value (yellowness) decreased. In the sensory evaluation flavor and nutty taste were significantly different(p<.001) among the samples. The overall preference scores also showed significant differences(p<.001) between the different concentrations of almond. The almond gruels containing 40%, 60%, and 80% almond showed higher preferences than the 0 and 20% concentrations.
Keywords
almond; gruel; quality; characteristics;
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Times Cited By KSCI : 1  (Citation Analysis)
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