Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Gruel with Added Yam

마를 첨가한 죽의 품질특성

  • Kim, Jung-Sun (Department of Food Science and Technology, Yeungnam University) ;
  • Kwak, Eun-Jung (Department of Food Science and Technology, Yeungnam University)
  • Received : 2011.01.17
  • Accepted : 2011.04.19
  • Published : 2011.04.30
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Abstract

In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.

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References

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