Korean journal of food and cookery science (한국식품조리과학회지)

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

The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds

구운 아몬드와 생 아몬드 첨가량이 다른 죽의 품질 특성

  • Ryu, Seung-Yeon (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Cho, Young-Sim (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Cho, Yun-Kyung (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Jung, Ah-Ram (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Shin, Ji-Hun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yeo, In-Ok (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Han, Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
  • 유승연 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 조영심 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 조윤경 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 정아람 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 신지훈 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 여인옥 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 한영실 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2007.12.31
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Abstract

The purpose of this study was to investigate the physicochemical and sensory properties of different almond gruels according to the concentration and pretreatment of the almonds. For the physicochemical parameters, pH, sweetness and viscosity decreased with an increasing almond content, while spreadability, lightness, redness, and yellowness increased. In addition, pH, sweetness, spreadability and viscosity decreased by using baked almonds. Also the L(lightness) and a(redness) color values increased by using baked almonds, whereas the b-value (yellowness) decreased. In the sensory evaluation flavor and nutty taste were significantly different(p<.001) among the samples. The overall preference scores also showed significant differences(p<.001) between the different concentrations of almond. The almond gruels containing 40%, 60%, and 80% almond showed higher preferences than the 0 and 20% concentrations.

Keywords

References

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