당종류가 다른 결착제 시럽이 깨엿강정의 관능적 특성 및 기호도에 미치는 영향

Abstract

Purpose: This study examined the sensory attributes and observed the consumer acceptability of the Korean traditional sweet dessert, Yeotganjeong prepared with different binding syrups. Methods: Descriptive analysis and consumer acceptability test were conducted for three different types of Yeotganjeong samples: Yeotganjeong with jocheong syrup (JS), mulyeot syrup (MS) and trehalose syrup (TS). Results: For the descriptive analysis, 8 trained panelists developed and evaluated 16 descriptors. TS increased hardness and crispness, and decreased stickiness of Yeotganjeong significantly, compared to JS and MS. The consumers preferred the Yeotganjeong sample with TS. Conclusion: These results suggested that Yeotganjeong prepared with binding syrup using trehalose was particularly enjoyed by the consumers.