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http://dx.doi.org/10.5657/KFAS.2016.0310

Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis  

Lee, Yeon-Ji (Department of Food Science and Biotechnology, Kunsan National University)
Lim, Seung-Yong (Department of Food Science and Biotechnology, Kunsan National University)
Kim, Won-Suk (Pharmaceutical Engineering, Division of Bioindustry, Silla University)
Kim, Yong-Tae (Department of Food Science and Biotechnology, Kunsan National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.49, no.3, 2016 , pp. 310-316 More about this Journal
Abstract
This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9-point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.
Keywords
Hizikia fusiformis; Glutinous barley; Gruel; Physicochemical properties;
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