Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory Characteristics of Dasik containing Gardenia blue pigments

치자 청색소를 첨가한 녹말다식의 특성

  • 추수진 (충남대학교 식품영양학과) ;
  • 윤혜현 (충남대학교 식품영양학과) ;
  • 한태룡 (경희대학교 유전공학과)
  • Published : 2000.06.01
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Abstract

The effects of the concentrations of Gardenia blue pigments and sugar types(honey and oligosugar) on the sensory quality characteristics of starch Dasik were investigated to develop a new blue colored starch Dasik. The blueness(-b value) was increased with the increase of blue pigment, while lightness(L value) was decreased. TPA values showed that hardness, fracturability, gumminess and chewiness were increased with the increase of blue pigment significantly(p<0.05), especially in honey-Dasik. In sensory evaluation, honey-Dasik with 0.04%-blue pigment showed higher scores than any other samples, especially in color, sweetness and overall acceptability, but was not significantly different.

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