Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders
2010
Lee, J.H., Daegu University, Gyeongsan, Republic of Korea | Kim, J.H., Daegu University, Gyeongsan, Republic of Korea
Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0-8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p less than 0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness (L*-value) decreased significantly with higher strawberry powder concentration, indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a*-value) and yellowness (b*-value), on the other hand, increased significantly with the substitution of strawberry powders up to 8% (p less than 0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p less than 0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.
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