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Quality Evaluation of yut(Korean Traditional Candy) Prepared from Low Quality Dried-Persimmon  

Kim, Jun-Han (Dept. of Food Nutrition, Sangju National University)
Kang, Woo-Won (Dept. of Food Nutrition, Sangju National University)
Kim, Jong-Kuk (Dept. of Food Nutrition, Sangju National University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 135-140 More about this Journal
Abstract
This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and $25\%$, and the quality characteristics were investigated. The proximate compositions of dried-persimmon were $29.67\%$ moisture, $1.76\%$ crude protein, $0.18\%$ crude lipids, $1.31\%$ crude ash and $3.92\%$ crude fiber, respectively. Brix of yut products were ranged from $81.5\%$ to $83.0\%$. With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was $10\%$. In consumer sensory score, the $twenties\~sixties$ gave high score of color, while the $thirties\~fifties$ gave high score of sweetness. Overall acceptance of yut products of $dried-persimmon$ were good in old-age consumers.
Keywords
dried persimmon yut; color; texture property; consumer sensory score;
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