Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Snack with Added Dongchimi Powder

동치미 분말을 이용한 스낵의 품질 특성

  • Choi, Jin Joo (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Park, Yoo Ri (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Chung, Chang-Ho (Dept. of Culinary and Food Service Management, Sejong University)
  • 최진주 (세종대학교 조리외식경영학과) ;
  • 박유리 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2014.07.23
  • Accepted : 2014.12.12
  • Published : 2014.12.31
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Abstract

Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat content and total dietary fiber, of the developed snack were conducted along with a hedonic test. As the amount of the fermented powder increased in the formulation, water content and snack hardness decreased. Up to 14.5% radish powder was added (or 9.54% dietary fiber; dry weight, w/w) to the formulation, and hedonic test found snack containing 4.8% (w/w) powder showed the highest scores for overall acceptability.

Keywords

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