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Dayeon Ryu, Dan Bi Kim, Kyung Hwan Lee, Dong Sung Son, and Jeonghee Surh*Department of Food and Nutrition, Kangwon National UniversityAbstract Baksulgi with various sugar substitutes was prepared and characterized for physicochemical and sensoryqualities. The 10% sugar in a control baksulgi was replaced with 16.1% glucose, 13.3% erythritol, 10.2% xylitol, 0.2%stevioside (enzymatically modified stevia 100%), 0.05% aspartame, or 1.2% sucralose. Instrumental and sensory analysesindicated that the baksulgi with glucose was significantly different in color from the others, which was attributed to highsusceptibility to browning reaction of the glucose. Baksulgi with aspartame showed significantly lower pH than that ofcontrol baksulgi, suggesting that the aspartame might have been hydrolyzed into its constituent amino acids under elevatedsteaming temperature. A sensory evaluation revealed that baksulgi with sucralose or xylitol was comparable to the controlbaksulgi in all sensory characteristics. However, the baksulgi with sucralose showed appreciably increased hardness withincreased storage time at 4

Influences of Sugar Substitutes on the Physicochemical and Sensory Properties and Hardness of Baksulgi during Storage