Yeon Su-Jung, Kim Ji-Han, Hong Go-Eun, Park Woojoon, Kim Soo-Ki, Seo Han-Geuk, Lee Chi-Ho
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour. 2017;37(1):38-43. doi: 10.5851/kosfa.2017.37.1.38. Epub 2017 Feb 28.
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 (<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).
本研究旨在调查含有发酵辣椒粉的冰淇淋的物理和感官特性。制备了三种冰淇淋配方：1，对照；2，添加0.1%发酵辣椒粉；3，添加0.2%发酵辣椒粉。配方2和3的粘度显著高于配方1，膨胀率低于配方1（<0.05）。此外，添加发酵辣椒粉的冰淇淋比对照更硬，保持形状的时间更长。添加0.2%发酵辣椒粉的冰淇淋没有对照那么刺鼻，总体感官属性与对照没有显著差异。因此，含有发酵辣椒粉的冰淇淋保持了与对照相似的物理和感官特性，且保持效果更好。这意味着发酵辣椒粉冰淇淋可作为功能性食品（甜点）的原料。
