• Culinary science and hospitality research
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• v.18 no.4
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• pp.199-208
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• 2012

The purpose of this study is to investigate the characteristics of Sansapyun prepared with various amounts of Sansa concentrate(0%, 5%, 10% 20%, 30%) gelatinized with Chinese water chestnut starch. The Moisture contents and pH values decreased with Sansa concentrate increased. The Hunter L value of Sansapyun significantly decreased(p<0.001), but a, b values increased with Sansa concentrate increased. The hardness, springiness, chewiness, gumminess, cohesiveness were the highest in the control sample(0%) and the adhesiveness was the highest in Sansapyun with 30% sansa concentrate. In the sensory evaluation, red color, sour flavor, fruity flavor, Chinese medicine flavor, Sour taste, Chinese medicine taste, brittleness, stickiness increased with Sansa concentrate increased. Sleekness, hardness, springiness, gumminess decreased with Sansa concentrate increased. Sansapyun prepared with 10% Sansa concentrate showed the highest acceptance score(p<0.001). In addition, this study showed the possibility of Chinese water chestnut starch which is less expensive and easily available as a good replacement starch for traditional mung bean starch to prepare Kwapyun.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.181-190
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• 2011

This study analyzed the quality characteristics of the Sansapyun products, which were manufactured by mixing with 0, 5, 10, 20, and 30% of Crataegi fructus concentrate and 9% of mung bean starch. The moisture content and pH in Sansapyun decreased significantly(p<0.001) as the concentration of Crataegi fructus concentrate increased. Sweetness increased as the amount of Crataegi fructus concentrate increased in both Before/After cases. As for the L value of the color characteristics of Sansapyun, it turned out that the control group, which had 0% of Crataegi fructus concentrate, was higher. Meanwhile, the a and b values were the strongest with 30% of Crataegi fructus concentrate. As the concentration increased, the hardness, springiness, chewiness, gumminess, cohesiveness all decreased significantly(p<0.001), while adhesiveness became higher as the concentration increased. The preference test showed that the increase of the concentration resulted in the increase of red color, fruity flavor, sour flavor, Chinese (herb) medicine flavor, sour taste, sweetness, Chinese (herb) medicine taste, stickiness, and aftertaste. However, the sleekness, transparency, hardness and springiness decreased as the concentration increased. The survey on the preference showed that the preferences for flavor, taste and overall preference were the highest at the 10% sample group, but the preferences for color and texture were the highest at the 20% sample group.