Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste

Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean sta...

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Autores principales:	Yongseok Kwon, Jihye Ryu, Seyoung Ju
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	descriptive sensory analysis consumer acceptability buckwheat jelly Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/1c74469a70a843d094741e20fc281389
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spelling	oai:doaj.org-article:1c74469a70a843d094741e20fc2813892021-11-25T17:36:33ZSensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste10.3390/foods101128602304-8158https://doaj.org/article/1c74469a70a843d094741e20fc2813892021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2860https://doaj.org/toc/2304-8158Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (<i>p</i> < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.Yongseok KwonJihye RyuSeyoung JuMDPI AGarticledescriptive sensory analysisconsumer acceptabilitybuckwheat jellyChemical technologyTP1-1185ENFoods, Vol 10, Iss 2860, p 2860 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	descriptive sensory analysis consumer acceptability buckwheat jelly Chemical technology TP1-1185
spellingShingle	descriptive sensory analysis consumer acceptability buckwheat jelly Chemical technology TP1-1185 Yongseok Kwon Jihye Ryu Seyoung Ju Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste
description	Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (<i>p</i> < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.
format	article
author	Yongseok Kwon Jihye Ryu Seyoung Ju
author_facet	Yongseok Kwon Jihye Ryu Seyoung Ju
author_sort	Yongseok Kwon
title	Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste
title_short	Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste
title_full	Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste
title_fullStr	Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste
title_full_unstemmed	Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste
title_sort	sensory attributes of buckwheat jelly (memilmuk) with mung bean starch added to improve texture and taste
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/1c74469a70a843d094741e20fc281389
work_keys_str_mv	AT yongseokkwon sensoryattributesofbuckwheatjellymemilmukwithmungbeanstarchaddedtoimprovetextureandtaste AT jihyeryu sensoryattributesofbuckwheatjellymemilmukwithmungbeanstarchaddedtoimprovetextureandtaste AT seyoungju sensoryattributesofbuckwheatjellymemilmukwithmungbeanstarchaddedtoimprovetextureandtaste
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Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste

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