Quality Characteristics of Jochung Containing Various Level of Steamed Garlic Powder
This study was performed to investigate the effect of steamed garlic powder (SGP) on the quality characteristics of Jochung, saccharide by barley melt. Physicochemical properties and sensory quality were determined in Jochungs were prepared that 5% (SGP 5), 10% (SGP 10), 20% (SGP 20) and 30% (SGP 30) of SGP to sikhe for making jochung and hard boiled (W/W). Turbidity and viscosity of SGP added groups increased than control, significantly. The viscosity was 133±103cps in control group, it higher than SGP added groups (140±113~272±23 cps). The pH decreased with increasing SGP concentration. Reducing sugar was significantly higher in SGP added groups than control group, especially 30% SGP addition group in 44.66±0.26 mg/100 g. HMF (Hydroxymethyl-furfural) content increased with increasing of SGP concentration, and 30% SGP addition group was higher in 48% than control group. In HPLC determination, free sugars content increased with amounts of SGP addition level. Fructose and glucose contents increased while maltose and raffinose contents decreased. Fructose content was 0.84±0.02 mg/100g in control group but 1.36±0.03~1.62±0.01 mg/100 g in SGP added groups. In the sensory evaluation, the color of Jochung decreased dose dependently with the SGP. Garlic flavor was significantly greater in SGP added groups compared to that of control group. The overall acceptability had not significantly difference among control, SGP 5 and 10 group. Preference was decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.
Key words : steamed garlic powder, Jochung, hydroxymethylfurfural, sensory evaluation