Quality Properties of Peach Pudding Added with Korean Peach (Prunus persica L. Batsch) Juice and Gelatin
2014
Park, S.G., Chungbuk National University, Cheongju, Republic of Korea | Song, T.H., Chungbuk National University, Cheongju, Republic of Korea | Kim, D.H., Sewon University, Chungbuk, Republic of Korea | Kim, G.H., Chungbuk National University, Cheongju, Republic of Korea | Jang, K.I., Chungbuk National University, Cheongju, Republic of Korea
In this study, we investigated the quality properties and sensory evaluation of pudding added with peach (Prunus persica L. Batsch) juice and gelatin. The water content and pH of pudding decreased with increased peach juice content, whereas the sugar content increased. Further, the water content of pudding decreased with increased gelatin content, whereas the pH was constantly maintained and the sugar content slightly increased. Regarding the color of pudding, the L and b values decreased with increased peach juice content, whereas the L value increased with increased gelatin content. Regarding the texture of pudding, hardness and springiness decreased with increased peach juice content, whereas adhesiveness, chewiness, and cohesiveness all increased. All texture properties increased with higher gelatin content. In the sensory evaluation of color, flavor, taste, texture, and overall preference, pudding with 60% (w/w) peach juice and 1.5% (w/w) gelatin showed the highest values. These results demonstrate the possibility of using high value-added products for peach processing in the food industry, as the addition of peach juice and gelatin enhanced the quality and sensory properties of pudding.
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