This study investigated the sensory characteristics of strawberry jam sweetened with fructooligosaccharide added with psyllium husk powder: 7 groups CON (0%), SSP2 (2%), SSP4 (4%), SSP6 (6%), SFP2 (2%), SFP4 (4%), SFP (6%). The moisture content of strawberry jam did not show significant difference b...
This study investigated the sensory characteristics of strawberry jam sweetened with fructooligosaccharide added with psyllium husk powder: 7 groups CON (0%), SSP2 (2%), SSP4 (4%), SSP6 (6%), SFP2 (2%), SFP4 (4%), SFP (6%). The moisture content of strawberry jam did not show significant difference by adding psyllium husk powder while samples sweetened with fructooligosaccharide(SFP) showed a significantly higher moisture content than samples sweetened with sugar(SSP). The pH value showed no significant difference by adding psyllium husk power and fructooligosaccharide. ˚Brix did not make significant difference by adding psyllium husk powder, but SSP showed higer ˚Brix than SFP. In terms of color, brightness (L) and redness (a) tended to decrease as psyllium husk powder were added, while yellowness (b) showed just opposite propensity. Spreadability increased in the jam added by psyllium husk powder. Attribute difference test resulted that the score of jelly appearance, sticking, soil odor, oriental medicine odor, oriental medicine flavor, bitterness, chewiness, jelly texture, roughness was evaluated to be the highest in SFP6 while gloss, strawberry flavor, sweetness, sourness, moistness indicated highest in CON. Consumr acceptance acceptance results showed SFP2 had the highest in samples. Limitations and future research directions of this study also discussed.
This study investigated the sensory characteristics of strawberry jam sweetened with fructooligosaccharide added with psyllium husk powder: 7 groups CON (0%), SSP2 (2%), SSP4 (4%), SSP6 (6%), SFP2 (2%), SFP4 (4%), SFP (6%). The moisture content of strawberry jam did not show significant difference by adding psyllium husk powder while samples sweetened with fructooligosaccharide(SFP) showed a significantly higher moisture content than samples sweetened with sugar(SSP). The pH value showed no significant difference by adding psyllium husk power and fructooligosaccharide. ˚Brix did not make significant difference by adding psyllium husk powder, but SSP showed higer ˚Brix than SFP. In terms of color, brightness (L) and redness (a) tended to decrease as psyllium husk powder were added, while yellowness (b) showed just opposite propensity. Spreadability increased in the jam added by psyllium husk powder. Attribute difference test resulted that the score of jelly appearance, sticking, soil odor, oriental medicine odor, oriental medicine flavor, bitterness, chewiness, jelly texture, roughness was evaluated to be the highest in SFP6 while gloss, strawberry flavor, sweetness, sourness, moistness indicated highest in CON. Consumr acceptance acceptance results showed SFP2 had the highest in samples. Limitations and future research directions of this study also discussed.
주제어
#Strawberry Jam, Psyllium husk powder, Fructooligosaccharide, Sensory characteristics
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