Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Quality Characteristics of Mungbeanmook Added with Gugija (Lycii fructus) Infusion

구기자 침출액을 첨가한 녹두묵의 품질특성

  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Jung, Jin-Ju (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Lee, Myungsook (Dept. of Food & Nutrition, Sungshin Women's University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Eun-Kyung (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 김애정 (경기대학교 대체의학대학원 대체의학과) ;
  • 정진주 (경기대학교 대체의학대학원 대체의학과) ;
  • 이명숙 (성신여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 정은경 (숙명여자대학교 식품영양학과)
  • Received : 2012.03.14
  • Accepted : 2012.05.14
  • Published : 2012.08.02
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Abstract

The principal objective of this study was to evaluate the quality characteristics of mungbeanmook prepared with five different levels (0, 5, 10, 15, and 20%) of Gugija (Lycii fructus) infusion. We analyzed Hunter's color values, pH, texture characteristics, and perfomed sensory evaluation of mungbeanmook prepared with Gugija infusion. The pH levels of mungbeanmook ranged between 5.45 and 6.12 and did not show significant differences. As Gugija infusion concentration increased, the color lightness "L" value decreased, whereas redness color "a" value and yellowness color "b" values increased (P<0.05). With regard to mechanical texture properties of the mungbeanmook samples, as the Gugija infusion concentration increased, the scores of hardness, chewiness, and gumminess all significantly decreased (P<0.05) whereas there were no significant differences in springiness or cohesiveness. The results of the sensory evaluation showed that the score of the LFLT10 sample (10% Gugija infusion) was significantly higher than those of others in terms of taste, color, flavor, texture, and overall quality (P<0.05). Taken together, the recommended optimum level of Gugija infusion in mungbeanmook is 10% for sensory evaluation. Gugija infusion can be a useful approach to improving quality of mungbeenmook as a functional food.

Keywords

References

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