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Quality Characteristics of JungKwa made with Ginseng and the Effects of Different Types of Sweetners  

Jo, Eun-Hee (Dept. of Traditional Culinary Arts, Baewha Wonen's University)
Kim, Hyun-Ah (Dept. of Hotel Culinary Arts, Yeonsung University)
Kim, Yong-Sik (Dept. of Hotel Culinary Arts, Yeonsung University)
Publication Information
Culinary science and hospitality research / v.21, no.3, 2015 , pp. 248-258 More about this Journal
Abstract
Jungkwa is traditional food in Korea and difficult to prepare. This study proposes to use a rice cooker to simplify the process of preparing ginseng jungkwa. The following is the summary of the study. This study examined low calorie sweeteners (xylitol, oligosaccharide, stevioside, erythritol) instead of sugar for ginseng jungkwa to satisfy customers' health needs. After adding sugar, xylitol, oligosaccharide, stevioside, and erythritol to ginseng jungkwa, moisture and sugar content were measured. Based on the results, the ginseng jungkwa made with xylitol had a low moisture content, but it had the highest sugar content. The ginseng jungkwa with xylitol had average sweetness equal to that of sugar. In addition, L-values were highest with stevioside whereas the b-values and a-values were highest with sugar. Hardness and springiness were highest in the ginseng jungkwa added with sugar while adhesiveness was highest in the ginseng jungkwa added with oligosaccharide. In a sensory evaluation, the appearance, flavor, taste, texture, and overall preference were highest for the oligosaccharide added ginseng jungkwa. In the end, the best low calorie sweetener for rice cooker prepared ginseng jungkwa proved to be oligosaccharide.
Keywords
jungkwa; sweetener; ginseng; moisture content; sugar content; texture; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
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