Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Physicochemical and Sensory Characteristics of Green Tea Dasik Processing with Varied Levels of Oligosaccharide

올리고당의 첨가 수준을 달리한 녹차다식의 이화학적 관능적 특성 연구

  • Kim, Hee-Sun (Joy-me Customized Food Consulting Institute) ;
  • Chung, Han-Hee (Department of Food Nutrition, Yongin University) ;
  • Lee, Yong-Sik (Department of Chemistry and Advanced Materials Kyunghee University) ;
  • Kim, Hae-Young (Department of Food Nutrition, Yongin University)
  • 김희선 (조이미 맞춤식생활컨설팅 연구소) ;
  • 정한희 (용인대학교 식품영양학과) ;
  • 이영식 (경희대학교 화학 및 신소재과학) ;
  • 김혜영 (용인대학교 식품영양학과)
  • Published : 2007.10.31
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Abstract

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).

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References

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