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시판 두부의 품질 평가시 정량적 묘사 분석의 적용 Application of Quantitative Descriptive Analysis to Commercial Soybean Curd

서동순, 김신혜, 홍재희, 김광옥
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  • URLhttps://db.koreascholar.com/Article/Detail/253376
韓國食生活文化學會誌 (한국식생활문화학회지)
제16권 제1호 (2001.02)
pp.58-64
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.

저자
  • 서동순 | Suh, Dong-Soon
  • 김신혜 | Kim, Shin-Hae
  • 홍재희 | Hong, Jae-Hee
  • 김광옥 | Kim, Kwang-Ok