Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Sensory and textural characteristics of wageobyung using varied levels of lettuce and different amount of sugars and water

와거병의 재료배합비에 따른 관능적ㆍ텍스쳐 특성

  • 이효지 (한양대학교 생활과학대학 식품영양학과) ;
  • 손희선 (한양대학교 생활과학대학 식품영양학과)
  • Published : 2003.04.01
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Abstract

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

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References

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