초록 열기/닫기 버튼
The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storagestability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical andsensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantlydecreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetnessof the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). Theredness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (Lvalue)decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of addedpeach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest scorefor color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.
