• Title, Summary, Keyword: consumer acceptability

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Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell (율피 분말을 첨가한 쿠키의 항산화 활성 및 품질 특성)

  • Joo, Shin-Youn;Choi, Hae-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.25 no.2
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    • pp.224-232
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    • 2012
  • This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

Quality Characteristic and Antioxidant Activities of Majakgwa added Pine Needle Powder (솔잎 분말을 첨가한 매작과의 품질특성 및 항산화 활성)

  • Jin, So-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.26 no.4
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    • pp.646-654
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    • 2013
  • This study was conducted to investigate the effect of pine needle powder on antioxidant activity and the quality characteristics of Majakgwa (Korean traditional cookie). Majakgwa was prepared with different amounts of pine needle powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and by the total phenol content in pine needle powder and Majakgwa. For analyzing the quality characteristics, bulk density and pH of the dough, moisture content, volume, color, texture profile analysis and sensory evaluations were measured. The bulk density, volume, total phenol contents and DPPH free radical scavenging activity of Majakgwa significantly increased with increasing pine needle powder (p<0.001), whereas the pH of the dough, L values and b values of the Majakgwa significantly decreased with increasing pine needle powder content (p<0.001). The consumer acceptability score for the 6% pine needle Majakgwa ranked significantly higher (p<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. Acid value and peroxide value was lower in Majakgwa with pine needle powder than control. From these results;we suggest that pine needle powder is a good ingredient for increasing consumer acceptability and functionality of Majakgwa.

Effect of xylitol and erythritol on the quality characteristics of Yuza tea (자이리톨과 에리스리톨을 이용한 유자차의 품질 특성)

  • 윤재영;김희섭
    • Korean journal of food and cookery science
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    • v.19 no.6
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    • pp.737-744
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    • 2003
  • The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10% sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03$^{\circ}$Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder (스테비아 분말을 첨가한 쿠키의 품질특성과 항산화 활성)

  • Yoo, Seung-Seok;Hong, Yeo-Joo
    • Korean journal of food and cookery science
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    • v.28 no.6
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    • pp.665-673
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    • 2012
  • The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

Optimum Levels of Flavoring Materials for Gel-type Dessert Using Chicken-feet Gelatin (닭발 젤라틴을 이용한 후식용 gel 제조를 위한 향신료의 최적수준)

  • Lim, Ju-Yeon;Jang, Eun-Gyung;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.34 no.5
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    • pp.911-915
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    • 2002
  • This study was conducted to determine optimum levels of flavoring materials for gel-type dessert using chicken feet gelatin. Effects of levels of sucrose, citric acid and strawberry flavoring on the consumer acceptability of gelatin desserts were examined and the optimum levels were determined using response surface methodology. The optimum levels of flavoring materials determined for gelatin dessert containing 2% gelatin powder, were 19, 0.50, and 0.35% for sucrose, citric acid, and strawberry flavoring, respectively.

Changes in Consumer Color Preference for 'Songpyun', a Korean Rice Cake

  • Kim, Hee-Sup;Lee, Jung-Hee
    • Food Quality and Culture
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    • v.2 no.1
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    • pp.20-26
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    • 2008
  • Color is one of the most important attributes determining the purchase of food products by consumers. Therefore, the purpose of this study was to identify consumer color preferences for songpyun, a traditional Korean rice cake, by a consumer acceptance test and using coated Pantone color chips. Color evaluation tools for the study were developed accordingly. From the results, the songpyun sample designated as product E was given the highest color acceptability score, and was 'slightly liked' (p<0.05). The color of product E was 'very pale red-purple'. All the evaluated pink-color songpyun products were based on this red-purple hue, however, they had differences in tone. The consumer panel favored a pale tone over a bright tone. The color concept for traditional songpyun within the pink color category was identified as 'very pale red-purple', using coated Pantone color chips. This result for the conceptual color preference was consistent with that of the consumer color acceptance test. Thus, color chips could be an effective tool when applied for color standardization in traditional foods production. From the overall results, it seems consumers are perceiving color trends and are willing to adapt to such changes in food applications.

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Effects of Guar Gum on Quality of Soft Tofu Stew Sauce (Guar Gum이 순두부찌개 소스의 품질 특성에 미치는 영향)

  • Im, Pureum;Han, Jin-Hee;Kim, Young-Choul;Lee, Bora;Kim, Mi-Young;Chang, Yoonhyuk;Yu, Sungyul;Lee, Youngseung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.3
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    • pp.442-448
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    • 2015
  • The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors ($R^2$=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors ($R^2$=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 ($Pa{\cdot}s$) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

Quality Evaluation of Low-Salt Fermented Seafoods (저염젓갈류의 품질평가 방법에 관한 연구)

  • KIM Young-Man;KANG Min-Cheol;HONG Jeong-Hwa
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.28 no.3
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    • pp.301-308
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    • 1995
  • To establish the quality criteria of low-salt fermented seafoods in terms of consumer acceptability, sensory assessment and physicochemical analysis were undertaken using commercial products. In case of low-salt fermented Alaska pollack (Theragra chalcogramma) roe, Brix over $47.6\%$ for unseasoned products and $41.2\%$ for seasoned ones were considered as acceptable products. In spite of some variations between manufacturers, increase in whiteness was observed as consumer acceptability was decreased. In contrast, whiteness was not suitable criteria for low-salt fermented squid (Sepiella maindroni). Brix can be used as good criteria as long as its relationship was established to acceptability of different products; pH also showed the same tendency as Brix. In case of low-salt fermented Alaska pollack tripe, Brix was likely to be the best criteria; whiteness, in addition, could be used as quality criteria.

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Comparison of Various Cooked Wheat Noodles from Four Countries in Terms of Texture and Sensory Characteristics (4개국 밀가루 국수의 품질 특성 및 소비자 기호 비교 연구)

  • Son, Eun Shim;Kim, Hee Sup
    • Journal of the Korean Society of Food Culture
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    • v.29 no.5
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    • pp.454-463
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    • 2014
  • This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

Sensory Properties of Sponge Cake Prepared with Domestic and Imported Cake Flour

  • Kim, Hae-Young;Oh, Myung-Suk;Kim, Hee-Sun
    • Food Quality and Culture
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    • v.2 no.1
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    • pp.1-5
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    • 2008
  • In this study, consumer acceptance and sensory intensity evaluations were performed on sponge cakes prepared with domestic and imported cake flours. Specific volume data as well as cross-sectional photograph observations confirmed that the imported flour sample group had greater volume than the domestic flour groups. The imported flour sample group also had a significantly (p<0.05) higher mean overall acceptability score at 5.82; however, it was not significantly different from the domestic white flour sample group (5.40). There was no significant difference in overall texture acceptance between samples prepared with imported and domestic white flours; however, their scores were significantly higher than that of the domestic whole flour group (p<0.05). Consumer acceptances of color significantly decreased as the orders of cake group prepared using the imported, domestic white, and domestic whole flours with the values of 6.48, 5.72 and 4.61, respectively (p<0.05). Acceptance of the air cell and the acceptance and intensity of sweetness did not show significant differences between the imported and domestic white flour group.

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