Physicochemical and Sensory Characteristics of Snack Using Cham chwi(Aster scaber)

참취를 이용한 스낵제품의 이화학적 및 관능적 특성

  • Lee, Jong-Mee (Department of Foods and Nutrition, Ewha Womans University) ;
  • Chung, Hye-Jung (Department of Foods and Nutrition, Ewha Womans University)
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 정혜정 (이화여자대학교 식품영양학과)
  • Published : 1999.03.30

Abstract

This study was to investigate the physicochemical and sensory characteristics of snack with various amounts Cham chwi and oil. This result was used to determine the optimum condition of adding levels of Cham chwi and oil. Flavor, crispness, greasiness, oil absorption, expansion rate were selected as the physicochemical and sensory characteristics to determine the optimum conditions of the amount of Cham chwi and oil. The predicted values were obtained by the regression method of RSM(response surface methodology). Conditions were standardized with maximum range of expansion rate when expected value of crispness was more than five and expected value of greasiness was less five. The optimum conditions of Cham chwi snack was established as the 8.6% of Cham chwi and 7.6% of oil.

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