The Effect of Processing Condition on Preference in Sensory Quality of Pine Nut Gruel

잣죽의 제조조건이 관능적 품질의 기호도에 미치는 영향

  • Zhang, Xian (Department of Food Science and Technology and Research Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Lee, Fan-Zhu (Department of Food Science and Technology and Research Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Kum, Jun-Seok (Korea Food Research Institute) ;
  • Ahn, Tae-Hoi (Ottogi Foods Co., Ltd.) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Research Institute of Agricultural Science and Technology, Chonnam National University)
  • 장선 (전남대학교 식품공학과 및 농업과학기술연구소) ;
  • 이범수 (전남대학교 식품공학과 및 농업과학기술연구소) ;
  • 금준석 (한국식품개발연구원) ;
  • 안태회 (오뚜기 식품 중앙연구소) ;
  • 은종방 (전남대학교 식품공학과 및 농업과학기술연구소)
  • Published : 2003.02.01

Abstract

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

Keywords

pine nut gruel;processing condition;preference;sensory quality

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