한국식 전통 타락 아이스크림의 품질 특성

Abstract

The objective of this research on the qualitative characteristics of tarak ice cream is to raise interests in Korean dessert among people, improve the general perception of traditional foods, and gradually generate high added values in the end. Sensory optimization was conducted by adjusting the content and ratio of the milk base and tarak base, and based on the results, the optimal condition for tarak ice cream manufacturing was presented. To find the optimal mixing ratio of tarak ice cream, the milk base and tarak base were selected as two independent variables that affect qualitative characteristics of the ice cream. Additionally, sensory assessment factors —nuttiness, flavor, sweetness, and texture—were examined to determine the optimal recipe. Among physicochemical properties of the ice cream, pH, Brix and chromaticity were measured, which showed the higher content of milk base increased pH while the higher content of tarak base lowered pH. With regard to lightness, it increased as more milk base was added and decreased in the case of tarak The red and yellow chromaticity decreased to small degree as the quantity of the milk base increased but increased as the quantity of the tarak base increased. This study is expected to help lay the foundation for further research on tarak and ice cream in Korea, specifically for research on dessert items that combine traditional and modern elements.