결착용 시럽이 중국인 유학생의 깨-견과류 혼합 엿강정의 관능 특성 및 기호도에 미치는 영향Effects of the Binding Syrup on the Sensory Characteristics and Acceptance of Chinese Students on the Sesame-Nut Mix Yeotgangjeong
- Other Titles
- Effects of the Binding Syrup on the Sensory Characteristics and Acceptance of Chinese Students on the Sesame-Nut Mix Yeotgangjeong
- Authors
- 이경애
- Issue Date
- 2020
- Publisher
- 한국식품조리과학회
- Keywords
- Yeotgangjeong; binding syrup; sensory attribute; consumer acceptance
- Citation
- 한국식품조리과학회지, v.36, no.2, pp.189 - 195
- Journal Title
- 한국식품조리과학회지
- Volume
- 36
- Number
- 2
- Start Page
- 189
- End Page
- 195
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/3594
- ISSN
- 2287-1780
- 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.
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Collections - College of Natural Sciences > Department of Food Science and Nutrition > 1. Journal Articles
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