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당종류가 다른 결착제 시럽이 깨엿강정의 관능적 특성 및 기호도에 미치는 영향Sensory Attributes and Consumer Acceptability of Sesame Yeotganjeong with Binding Syrups Using Different Sugar Types
- Other Titles
- Sensory Attributes and Consumer Acceptability of Sesame Yeotganjeong with Binding Syrups Using Different Sugar Types
- Issue Date
- 2018
- Publisher
- 한국식품조리과학회
- Keywords
- Yeotgangjeong; binding syrup; descriptive analysis; consumer acceptability
- Citation
- 한국식품조리과학회지, v.34, no.3, pp.295 - 300
- Journal Title
- 한국식품조리과학회지
- Volume
- 34
- Number
- 3
- Start Page
- 295
- End Page
- 300
- ISSN
- 2287-1780
- 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.
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Related Researcher
- Lee, KYONG AE
- College of Natural Sciences (Department of Food Science and Nutrition)