결착용 시럽이 중국인 유학생의 깨-견과류 혼합 엿강정의 관능 특성 및 기호도에 미치는 영향

Abstract

Purpose: The sensory characteristics and consumer acceptance of the sesame-nut mix yeotgangjeong were evaluated with Chinese students studying in Korea. Methods: The sesame-nut mix yeotgangjeong was prepared using different binders : yeotgangjeong with rice syrup and sugar(YS1), starch syrup and sugar(YS2), and rice syrup, starch syrup, sugar and trehalose(YS3). The sensory characteristics of sesame-nut mix yeotgangjeong were evaluated with ten trained Chinese student panels. Eighty-two Chinese students participated in a consumer acceptance test with 7 hedonic scales. Results: A total of 16 sensory attributes were developed as descriptive terms. The hardness and crispness of YS3 were significantly higher than those of YS1 or YS2(p<0.05), while YS3 showed significantly lower crispness than YS1 and YS2(p<0.05). The Chinese students showed the highest overall acceptance on the YS3(p<0.05). Conclusion: These results suggested that sesame-nut mix yeotgangjeong prepared using a binder containing trehalose was particularly preferred by the Chinese students.