Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Pudding Added with Bokbunja (Rubus coreanus Miquel) Fruit Juice and Bokbunja Wine

복분자 과즙과 복분자 주를 첨가한 푸딩의 품질 특성

  • Yu, Ok-Kyeong (Department of Food Science and Human Nutrition & Obesity Research Center, Chonbuk National University) ;
  • Back, Hyang-Im (Department of Food Science and Human Nutrition & Obesity Research Center, Chonbuk National University) ;
  • Cha, Youn-Soo (Department of Food Science and Human Nutrition & Obesity Research Center, Chonbuk National University)
  • 유옥경 (전북대학교 식품영양학과 및 전북대학교부설 비만연구센터) ;
  • 백향임 (전북대학교 식품영양학과 및 전북대학교부설 비만연구센터) ;
  • 차연수 (전북대학교 식품영양학과 및 전북대학교부설 비만연구센터)
  • Published : 2008.10.30
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Abstract

The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.

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References

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