Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

  • Yeon, Su-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Ji-Han (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Go-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Woojoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Soo-Ki (Department of Animal Science and Technology, Konkuk University) ;
  • Seo, Han-Geuk (Department of Stem Cell and Regenerative Biology, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2016.06.17
  • Accepted : 2016.12.22
  • Published : 2017.02.28


This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).



Supported by : National Research Foundation of Korea


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