Abstract
We made several samples of custard pudding, using bittern as the coagulant for the egg gel. We examined the quality of the product for its color tone, textural properties, dynamic viscoelasticity, antioxidative capacity, and palatability by a sensory evaluation. The color tone of the product with added bittern was weaker in its yellow note, but brighter than that without bittern. Bittern endowed the custard pudding with low adhesiveness and a soft texture, while reinforcing its antioxidative capacity. The effect of 0.5 wt% added bittern on the dynamic viscoelasticity resulted in storage modulus G′ and loss modulus G″ greatly depending on the frequency in the high-frequency range, while the gel structure of the product gave greater softness than other samples. A sensory evaluation according to the scale of rating showed preference for the product containing 0.5 wt% of bittern, thus confirming the usefulness of adding bittern when making custard pudding.
