Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Yanggaeng containing Various Amounts of Dried Persimmon

곶감 첨가량을 달리한 양갱의 품질 특성

  • Bong, Jun-Ho (Dept. of Culinary Arts and Hotel Food Service, Far East University) ;
  • Kim, Ji-Young (Dept. of Culinary Service Management, Kyung Hee University) ;
  • Choi, Soo-Keun (Dept. of Culinary Service Management, Kyung Hee University)
  • 봉준호 (극동대학교 호텔외식조리학과) ;
  • 김지영 (경희대학교 조리서비스경영학과) ;
  • 최수근 (경희대학교 조리서비스경영학과)
  • Received : 2014.03.24
  • Accepted : 2014.10.12
  • Published : 2014.10.31
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Abstract

This study was performed to develop dried persimmon using Yanggaeng by addition of dried persimmon puree(0, 5.6, 11.2, 16.8 and 22.4%). L value, pH, sugar contents, hardness, chewiness, cohesiveness, gumminess, springiness were, moisture contents, a value, b value and adhesiveness were of dried persimmon puree. different attributes, dried persimmon puree content significantly affected properties including color intensity, gloss, dried persimmon flavor, dried persimmon taste, sweetness, moistness and after taste. In the acceptance test, dried persimmon puree was preferred appearance, flavor, taste, texture and overall quality. The optimal dried persimmon puree content for overall quality of dried persimmon Yanggaeng was 16.8%.

Keywords

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