Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

잣죽의 제조조건이 죽의 기호도에 미치는 영향을 조사하였다. 잣죽의 제조조건인 주입액의 양(쌀 무게에 대한 물의 체적 비), 잣 첨가량(쌀 무게에 대한 잣의 무게 비) 및 호화를 위한 가열조리시간을 요인변수로 중심합성계획법에 의하여 실험을 설계하고 기호도를 반응변수로 하여 그 조사 결과에 대하여 반응표면분석을 진행하였다. 주입액의 양, 잣 첨가량 및 가열시간 모두가 색상에 대한 기호도에 크게 영향을 미치지 않았고 주입액의 양과 잣 첨가량은 10% 유의수준에서 향에 영향을 주었다. 점성과 전반적 기호도에 대하여 주입액의 양은 1% 유의수준에서, 가열조리시간은 5%의 유의수준에서 영향을 미쳤다. 잣죽에 대한 기호도 검사에서 전반적 기호도는 많이는 점성에 좌우되었고 색상의 영향을 가장 적게 받았다.

Keywords

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