Article

Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders

Jun Ho Lee1,*, Ji-Hye Kim1
Author Information & Copyright
1Department of Food Science and Engineering, Daegu University
*Corresponding author: Jun Ho Lee, Department of Food Science and Engineering, College of Engineering, Daegu University, 15 Naeri, Jillyang, Gyeongsan, Gyeongbuk 712-714, Korea, Tel: +82-53-850-6535; Fax: +82-53-850-6539, E-mail : leejun@daegu.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 14, 2010; Revised: Aug 18, 2010; Accepted: Aug 19, 2010

Published Online: Aug 31, 2010

Abatract

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<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<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<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.

Keywords: Baikseolgi; strawberry powder; physicochemical; sensory; consumer test; Pearson correlation