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The Effect of Processing Condition on Preference in Sensory Quality of Pine Nut Gruel  

Zhang, Xian (Department of Food Science and Technology and Research Institute of Agricultural Science and Technology, Chonnam National University)
Lee, Fan-Zhu (Department of Food Science and Technology and Research Institute of Agricultural Science and Technology, Chonnam National University)
Kum, Jun-Seok (Korea Food Research Institute)
Ahn, Tae-Hoi (Ottogi Foods Co., Ltd.)
Eun, Jong-Bang (Department of Food Science and Technology and Research Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.1, 2003 , pp. 33-37 More about this Journal
Abstract
Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.
Keywords
pine nut gruel; processing condition; preference; sensory quality;
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