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복숭아 분말 첨가량이 스프레드 프리믹스의 품질에 미치는 영향 Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

박가영, 라하나, 김하윤, 조용식, 김경미
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韓國食生活文化學會誌 (한국식생활문화학회지)
제34권 제4호 (2019.08)
pp.449-455
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (Lvalue) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

키워드
Peach powderwhite bean powderspread premixphysicochemicalsensory evaluation
목차
Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 흰강낭콩 분말 및 베이스 제조
    3. 복숭아 분말 첨가량별 스프레드 프리믹스 제조
    4. 흰강낭콩 분말 호화 특성
    5. 흰강낭콩 분말 관능적 기호도
    6. 복숭아 분말 첨가량별 스프레드 프리믹스의 pH, 산도 및 당도
    7. 복숭아 분말 첨가량별 스프레드 프리믹스의 색도
    8. 복숭아 분말 첨가량별 스프레드 프리믹스의 수분활성도, 수분함량 및 점도
    9. 복숭아 분말 첨가량별 스프레드 프리믹스의 관능적 특성
    10. 통계처리
III. 결과 및 고찰
    1. 흰강낭콩 분말 호화특성 및 관능적 기호도
    2. pH, 산도 및 당도
    3. 색도
    4. 수분활성도, 수분함량 및 점도
    5. 관능적 기호도
IV. 요약 및 결론
References
저자
  • 박가영(농촌진흥청 국립농업과학원 농식품자원부) | Ga-Yeong Park (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 라하나(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Na Ra (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Yun Kim (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 조용식(농촌진흥청 국립농업과학원 농식품자원부) | Yong-Sik Cho (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 김경미(농촌진흥청 국립농업과학원 농식품자원부) | Kyung-Mi Kim (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration) Corresponding author