감미료의 종류를 달리하여 제조한 돼지감자 피클의 관능적 특성평가를 위한 묘사용어 개발 (Development of Descriptive Lexicons for Evaluating the Sensory Characteristics of Jerusalem Artichoke (Helianthus tuberosus L.) Pickle with Various Sweeteners)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 26권 / 3호 / 33 ~ 46페이지
· 저자명 : 신경은, 전관수

초록

In this study, we developed the Jerusalem artichoke pickle by using the alternative sweeteners. At this time, we determined the effect of the alternative sweeteners on the sensory characteristics of pickles based on descriptive analysis. The purpose of current study was to find the sweeteners that could replace sugar. The results of the descriptive analysis showed that the SO-P, added with sorbitol as sweetener, had more intensive properties in terms of cooling odor, cooling taste, acid taste, crispiness, freshness, and coolness than other samples. Those properties had a positive influence on acceptance. The results of acceptance test showed that the SO-P showed similar texture and acceptance, such as appearance, flavor, taste, texture, overall acceptability, etc., and had the highest acceptance, as compared with the CON(control). Thus, it was found that the Jerusalem artichoke pickle had the highest acceptance when 100g of sliced Jerusalem Artichoke was added with the seasoning liquid consisting of 200 g of water, 5 g of salt, 60 g of vinegar, 2 g of pickling spice, 2g of bay leaf, 2 g of corn pepper, and 50 g of sugar and then ripened for 7 days. Moreover, the sorbitol could be used without any degradation of quality in terms of preference when 65 g of sorbitol was used as a sweetener replacing the sugar in the seasoning liquid.

영어초록

In this study, we developed the Jerusalem artichoke pickle by using the alternative sweeteners. At this time, we determined the effect of the alternative sweeteners on the sensory characteristics of pickles based on descriptive analysis. The purpose of current study was to find the sweeteners that could replace sugar. The results of the descriptive analysis showed that the SO-P, added with sorbitol as sweetener, had more intensive properties in terms of cooling odor, cooling taste, acid taste, crispiness, freshness, and coolness than other samples. Those properties had a positive influence on acceptance. The results of acceptance test showed that the SO-P showed similar texture and acceptance, such as appearance, flavor, taste, texture, overall acceptability, etc., and had the highest acceptance, as compared with the CON(control). Thus, it was found that the Jerusalem artichoke pickle had the highest acceptance when 100g of sliced Jerusalem Artichoke was added with the seasoning liquid consisting of 200 g of water, 5 g of salt, 60 g of vinegar, 2 g of pickling spice, 2g of bay leaf, 2 g of corn pepper, and 50 g of sugar and then ripened for 7 days. Moreover, the sorbitol could be used without any degradation of quality in terms of preference when 65 g of sorbitol was used as a sweetener replacing the sugar in the seasoning liquid.

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