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

• Published in: Foods 2021-11, Vol.10 (11), p.2860
• Main Authors: Kwon, Yongseok, Ryu, Jihye, Ju, Seyoung
• Format: Article
• Language: English
• Subjects: Acceptability; Aroma; Beans; Buckwheat; buckwheat jelly; Color; Confectionery; consumer acceptability; Consumers; Cooking; descriptive sensory analysis; Dietary fiber; Elasticity; Flavor; Flavors; Flour; Food science; Grain; Ingredients; Least squares method; Minerals; Odors; Olfaction; Porridge; Principal components analysis; Proteins; Quality standards; Rice; Salty taste; Sensory evaluation; Sensory properties; Smell; Soya bean milk; Soybean milk; Starch; Statistical analysis; Statistical methods; Sweet taste; Taste; Texture; Umami; Variance analysis; Vigna radiata; Vitamins
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10112860

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 (p < 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.