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Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang
Korean J. Food Sci. An. 2017;37:855-864
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Endy Triyannanto1 and Keun Taik Lee*

Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 25457, Korea
1Department of Animal Products Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
Correspondence to: Keun Taik Lee
Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 25457, Korea
Tel: +82-33-640-2333 Fax: +82-33-647-4559 E-mail: leekt@gwnu.ac.kr
Received June 4, 2017; Revised November 5, 2017; Accepted November 13, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at 25°C for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period (P<0.05). The porridge lightness increased as the concentration of sucrose stearate increased after 6 mon (P<0.05), while scores indicating the softness and vividness were higher for treated samples with sucrose stearate than for the control group after 3 mon, despite a lack of significant differences among treatment groups (P>0.05). The taste scores were lower for treated porridge samples than for the control group (P<0.05), even though no significant differences were observed among the treatment groups (P>0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE L*) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.
Keywords : sensory, broth, porridge, sucrose stearate, Samgyetang


June 2018, 38 (3)