Quality Characteristics of Low-Salted Yacon Pickles with Leaf-mustard and Pepper
2012
Shim, K.H., Sunchon National University, Sunchon, Republic of Korea | Choi, O.J., Sunchon National University, Sunchon, Republic of Korea
To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at 18℃ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.
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