The Physicochemical and Sensory Characteristics of Jook Containing Different Levels of Skate(Raja kenojei) Flour

홍어 분말을 첨가한 죽의 품질 특성

  • Kim, Kyung-Hee (Majors in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Majors in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 김경희 (목포대학교 생활과학부 식품영양학) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학)
  • Published : 2008.04.30

Abstract

This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.