Quality Characteristics of Ginseng Jung Kwa after Different Soaking Times in Sugar Syrup

당침시간을 달리한 인삼정과의 품질특성

  • 백진경 ((사)한국전통음식연구소) ;
  • 김준희 ((사)한국전통음식연구소) ;
  • 윤숙자 ((사)한국전통음식연구소)
  • Published : 2006.12.31

Abstract

This study was conducted to investigate the quality characteristics of Ginseng Jung Kwa prepared with different soaking times in sugar syrup. As soaking time in sugar syrup increased, the moisture content of Ginseng Jung Kwa decreased and the sugar concentration increased. In addition, L values of Ginseng Jung Kwa decreased significantly. A and b values were the highest at S2 and S1, respectively, and gradually decreased. Hardness, gumminess and chewiness of Ginseng Jung Kwa increased as soaking time in sugar syrup increased, but springiness and cohesiveness were not significantly different. The results of sensory evaluations showed that overall preference scored the highest for Ginseng Jung Kwa soaked in sugar syrup for 2 days.

Keywords

References

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