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대추와 오미자 약선소스의 이화학적 밑 관능적 특성에 관한 연구

A Study on Physicochemical Characteristics and Sensory Evaluation According to Development of Herbal Sauces of Jujube and Omija

  • 곽은정 (경희대학교 식품영양학과) ;
  • 안준희 (경희대학교 식품영양학과) ;
  • 이호근 (경희대학교 생물학과) ;
  • 신민자 (경희대학교 조리과학과) ;
  • 이영순 (경희대학교 식품영양학과)
  • 발행 : 2002.02.01

초록

Hydrothermal extraction from dates was done, and then 3 groups of the date extract liquid group (A), the date puree group (B) and the jujube skin flesh group (C) were prepared. And, the omija extract liquid was added to the 3 groups at respective rates of 3:7, 5:5 and 7:3. Then, total 9 medicated diet sources were prepared by adding cinnamon, the ginger extract liquid, honey and pectin. And their physicochenmical and sensory attributes were examined. Total sugar, free sugar and pH increased in the samples of the 3 groups as the addition amount of the jujube extract increased. In chromaticity of respective samples, the "L" value did not show any difference among the 3 groups, but the "a" value was the highest in the "A"group, and "b"value was the highest in the "B"group. In the date puree group and the jujube skin flesh group, their viscosity increased as the addition amount of the jujube extract increased, but in the jujube extract liquid group, no difference was found in its viscosity. As a result of conducting the discrimination test, it was identified that the as the addition amount of the jujube extract was increased, color and sweet taste were feltto be stronger and our taste was felt to be weaker in all 3 groups. In the jujube puree group and the jujube skin flesh group, as the addition amount of the jujube extract increased, the jujube fragrance was felt to be stronger, but in the jujube extract liquid group, no difference was found in its fragrance. And, no difference was found in brightness and viscosity between samples. As a result of conducting the palatability test, no difference was showed in the appearance, but as for the overall palatability including texture, taste and fragrance, preference increased as the addition amount of the jujube extract increased.

키워드

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