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http://dx.doi.org/10.3746/jkfn.2016.45.4.557

Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder  

Tae, Mi Hwa (Department of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.4, 2016 , pp. 557-561 More about this Journal
Abstract
The study investigated the physicochemical and sensory properties of soup prepared with 0, 10, 20, and 30% Stachys sieboldii Miq root powder. Moisture and viscosity were reduced with increasing content of Stachys sieboldii Miq root powder. The pH decreased and acidity increased with increasing content of Stachys sieboldii Miq root powder. The L value decreased while a and b values increased with increasing Stachys sieboldii Miq root powder concentration. In the sensory evaluation, color intensity increased while viscosity and greasy taste decreased with increasing content of Stachys sieboldii Miq root powder. Soup with 20% Stachys sieboldii Miq root powder had acceptable sensory properties, such as appearance, flavor, taste, texture, and overall acceptability.
Keywords
Stachys sieboldii Miq root; soup; physicochemical; sensory properties;
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Times Cited By KSCI : 8  (Citation Analysis)
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