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http://dx.doi.org/10.9721/KJFST.2021.53.5.601

Quality and sensory properties of HMR-type pork Tteokgalbi containing roasted garlic powder  

Jeong, Chang-Hwan (Department of Animal Resources Science, Kongju National University)
Lee, Sol-Hee (Department of Animal Resources Science, Kongju National University)
Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 601-606 More about this Journal
Abstract
This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.
Keywords
roasted garlic; Tteokgalbi; quality properties; HMR-type;
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