치즈와 향신료의 첨가가 감마선 조사된 타락죽의관능적 품질에 미치는 영향
Effect of Cheeses and Flavors on Sensory Properties of Gamma-irradiated Tarakjuk
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This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjukat 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream,and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembertcheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilizationmethod on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese,and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability thanthe irradiated samples, meanwhile the irradiated samples were superior in the other samples. Incase of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixturewas showed the most of high score on overall acceptability. In conclusion, addition of mixture ofcheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk bygammairradiation.
Abstract
This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjukat 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream,and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembertcheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilizationmethod on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese,and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability thanthe irradiated samples, meanwhile the irradiated samples were superior in the other samples. Incase of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixturewas showed the most of high score on overall acceptability. In conclusion, addition of mixture ofcheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk bygammairradiation.
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