Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

복숭아 분말 첨가량이 스프레드 프리믹스의 품질에 미치는 영향

  • Park, Ga-Yeong (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Ra, Ha-Na (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Ha-Yun (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Cho, Yong-Sik (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Kyung-Mi (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 박가영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 라하나 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2019.05.28
  • Accepted : 2019.07.04
  • Published : 2019.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (L-value) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

Keywords

References

  1. Jung KM, Kim SY, Lee SH. 2017. In vitro correlation and analysis of analysis anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars. Koreran J. Food Preserv., 24(5):638-646 https://doi.org/10.11002/kjfp.2017.24.5.638
  2. Jung KM, Kim YJ, Lee GW, Kwon OH. 2017. Quality characteristics of sugar-preserved peach juice prepared using concentrates of different peach cultivars. J. East Asian Soc. Diet Life, 27(6):668-675 https://doi.org/10.17495/easdl.2017.12.27.6.668
  3. Jung KM, Park SG, Lee YS, Kim SR. 2017. Development and characterization of peach powder-added chocolate and chocolate-covered freeze-dried peach snack. J. East Asian Soc. Diet Life, 27(5):521-528 https://doi.org/10.17495/easdl.2017.10.27.5.521
  4. Kang MK, Kim JS, Kim GC, Choi SY, Kim KM. 2016. Quality characteristics of pancake premix with Dioscorea batatas powder by steaming process. Korean J. Food Cook Sci., 32(5):593-599 https://doi.org/10.9724/kfcs.2016.32.5.593
  5. Kim DH, Kim JH, Chun SS. 2018. Quality and antioxidant activity of custard cream premix with Aronia melanocarpa. J. Korean Soc. Food Sci. Nutr., 47(8):786-794 https://doi.org/10.3746/jkfn.2018.47.8.786
  6. Kim YM, Han YS. 2018. Antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk. Korean J. Food Sci. Technol., 50(1):92-97 https://doi.org/10.9721/KJFST.2018.50.1.92
  7. Lee JA. 2016. Quality Characteristics of Jelly added with Peach (Prunus persica L. Batsch) Powder. Korean J. Culi. Sci. & Hos. Res., 22(3):108-120
  8. Lee KH & Lee YC. 1995. Flavor quality of aroma fractions recovered from peach pulp. Korean J. Food Sci. Technol., 27(6):921-927
  9. Lee WG. 2016. Quality characteristics of yanggaeng added with freeze-dried peach powder. Culinary Science and Hospitality Research, 22(8):67-77 https://doi.org/10.20878/cshr.2016.22.8.006006006
  10. Lim YT, Kim DH, Ahn BJ, Choi SH, Han GP, Kim GH, Jang KI. 2012. Quality characteristics of madeleine with peach (Prunus percica L. Batsch) Juice. Korea J. Food and Nutrition. 25(3):664-670 https://doi.org/10.9799/ksfan.2012.25.3.664
  11. Park GY, Ra HN, Cho YS, Kim HY, Kim KM. 2018. Effects of addition of mixed gelling agents on quality of peach (Prunus persica L. Batsch) jelly. J. Korean Soc. Food Cult., 33(5):458-463 https://doi.org/10.7318/KJFC/2018.33.5.458
  12. Park SG, Song TH, Kim DH, Kim GH, Jang KI. 2014. Quality properties of peach pudding added with korean peach (Prunus persica L. Batsch) juice and gelatin. J. Korean Soc. Food Sci. Nutr., 43(2):265-272 https://doi.org/10.3746/jkfn.2014.43.2.265
  13. Sim EK, Kim HJ, Kim MR. 2014. Quality characteristics and antioxidant activities of peach makphyun. J. Korean Soc. Food Sci. Nutr., 43(11):1724-1730 https://doi.org/10.3746/jkfn.2014.43.11.1724