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Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder

초석잠 뿌리 분말을 첨가한 수프의 이화학적 및 관능적 품질 특성

  • Tae, Mi Hwa (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
  • 태미화 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2015.12.15
  • Accepted : 2016.01.14
  • Published : 2016.04.30

Abstract

The study investigated the physicochemical and sensory properties of soup prepared with 0, 10, 20, and 30% Stachys sieboldii Miq root powder. Moisture and viscosity were reduced with increasing content of Stachys sieboldii Miq root powder. The pH decreased and acidity increased with increasing content of Stachys sieboldii Miq root powder. The L value decreased while a and b values increased with increasing Stachys sieboldii Miq root powder concentration. In the sensory evaluation, color intensity increased while viscosity and greasy taste decreased with increasing content of Stachys sieboldii Miq root powder. Soup with 20% Stachys sieboldii Miq root powder had acceptable sensory properties, such as appearance, flavor, taste, texture, and overall acceptability.

Acknowledgement

Supported by : 충남대학교

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Cited by

  1. Nutritional Components and Antioxidant Activities of Various Stachys Sieboldii Miq Parts vol.28, pp.2, 2017, https://doi.org/10.7856/kjcls.2017.28.2.203
  2. Quality Characteristics and Antioxidant Activity of Cream Soup prepared with Soybean Flour vol.26, pp.5, 2016, https://doi.org/10.17495/easdl.2016.10.26.5.427