Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.
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 (p<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).
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Su-Jung
SJ
Yeon
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Ji-Han
JH
Kim
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Go-Eun
GE
Hong
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Woojoon
W
Park
Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
Soo-Ki
SK
Kim
Department of Stem Cell and Regenerative Biology, Konkuk University, Seoul 05029, Korea.
Han-Geuk
HG
Seo
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Chi-Ho
CH
Lee
fermented pepper; functional dessert; ice cream; sensory analysis; unpungent pepper