Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

복숭아 분말 첨가량이 스프레드 프리믹스의 품질에 미치는 영향

Park, Ga-Yeong;Ra, Ha-Na;Kim, Ha-Yun;Cho, Yong-Sik;Kim, Kyung-Mi

  • Received : 2019.05.28
  • Accepted : 2019.07.04
  • Published : 2019.08.31


The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (L-value) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.


Peach powder;white bean powder;spread premix;physicochemical;sensory evaluation


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