Journal of the Korean Society of Food Culture · 2011 · 13 citations · 11 references
AgricultureFood ScienceFood AnalysisFood ChemistryFood RheologyFlavor DevelopmentFlavor EvaluationTaste EvaluationTexture QualityFlavor CharacterizationFlavor Profile EvaluationFlavor Quality EvaluationPhysicochemical PropertiesSensory Evaluation Of FlavorSensory Quality EvaluationSpreadabilityTexture-flavor Interactions
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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