Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Sensory Characteristics of Gangjung Base Produced by Various Manufacturers

제조업체별 강정의 관능적 품질 특성

  • Kim, Haeng-Ran (National Academy of Agricultural Science, RDA) ;
  • Kim, Kyung-Mi (National Academy of Agricultural Science, RDA) ;
  • Kim, Kwang-Ok (Department of Food Science and Technology, Ewha Womans University)
  • 김행란 (농촌진흥청 국립농업과학원 전통한식과) ;
  • 김경미 (농촌진흥청 국립농업과학원 전통한식과) ;
  • 김광옥 (이화여자대학교 식품공학과)
  • Received : 2011.01.20
  • Accepted : 2011.04.26
  • Published : 2011.06.30
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Abstract

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

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References

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