Journal
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume 37, Issue 1, Pages 38-43Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
DOI: 10.5851/kosfa.2017.37.1.38
Keywords
fermented pepper; ice cream; unpungent pepper; sensory analysis; functional dessert
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Funding
- National Research Foundation of Korea (International Cooperation in S&T) Grant - Korean Government
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This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).
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