Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants

단호박 분말 첨가 영아용 쌀 가공 스낵의 관능적 미생물적 품질 특성

  • Kim, Eunkyung (Department of Food Science and Nutrition, Yongin University) ;
  • Wu, Xiubao (Department of Food Science and Nutrition, Yongin University) ;
  • Choi, Kunyoung (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Haeyoung (Department of Food Science and Nutrition, Yongin University)
  • 김은경 (용인대학교 식품영양학과) ;
  • 오수보 (용인대학교 식품영양학과) ;
  • 최근영 (용인대학교 식품영양학과) ;
  • 김혜영 (용인대학교 식품영양학과)
  • Received : 2018.06.22
  • Accepted : 2018.06.24
  • Published : 2018.06.30
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Abstract

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

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