한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제27권5호
  • /
  • Pages.497-505
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  • 2011
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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소디움 알지네이트 농도에 따른 감 칼슘 알지네이트 비드의 물리적 및 관능적 특성

Effects of Sodium Alginate Concentration on Physical and Sensory Characteristics of Persimmon Calcium Alginate Beads

  • 용동희 (경희대학교 대학원 조리외식경영학과) ;
  • 송민경 (경희대학교 대학원 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Yong, Dong-Hee (Dept. of Culinary and Food Service Management, Kyung Hee University) ;
  • Song, Min-Kyung (Dept. of Culinary and Food Service Management, Kyung Hee University) ;
  • Yoon, Hye-Hyun (Dept. Culinary.Service management, Kyung Hee University)
  • 발행 : 2011.10.31
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초록

The purpose of this study was to apply molecular gastronomy and spherification methodology to persimmon deserts. We prepared 'persimmon calcium alginate beads' and investigated their physical and sensory characteristics by adding different concentrations of sodium alginate (0.4, 0.6, 0.8, and 1.0%). Lightness and yellowness decreased significantly as the concentration of sodium alginate increased. However hardness, springiness, chewiness, cohesiveness, and resilience but not adhesiveness tended to increase as the concentration of sodium alginate increased. The thickness of the beads increased as the concentration of sodium alginate increased. In contrast, the thickness of the membrane decreased as the concentration of alginate increased from 0.8 to 1.0% suggesting that the amount of sodium alginate had reached a critical point. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of sodium alginate increased. Overall preference reached a peak at 0.4% sodium alginate.

키워드

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