Quality Characteristics of Mokwapyun Containing Various Amount of Tapioca Starch

타피오카 전분을 첨가한 모과편의 품질 특성

  • Kim, Ga-Hyun (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 김가현 (대구가톨릭대학교 생명식품학부) ;
  • 박금순 (대구가톨릭대학교 생명식품학부)
  • Received : 2013.07.10
  • Accepted : 2013.08.30
  • Published : 2013.08.31

Abstract

The purpose of this study is to evaluate chemical properties, textural characteristics and sensory properties which produces the mokwapyun from the tapioca starch. The mokwapyun-added tapioca starches hold higher moisture contents than mung bean starches. And, the ratios of tapioca starch indicate differences in the study (p<.001). The pH increases with the increasing amounts of tapioca starch and acidity measurement decreases as amount of tapioca starch increases. The 0% addition of tapioca starch is the highest for lightness and 20% addition of tapioca starch is the lowest. Both the redness and yellowness are being increased with increases in the addition of tapioca starch. According to the results of texture, 0% addition of tapioca starch is the highest for hardness, springiness and chewiness of mokwapyun which increases with additional percentages of tapioca starch. Nevertheless, it decreases the cohesiveness and brittleness due to increases in the percentage of tapioca starch. According to the result of DSC analysis, the more tapioca starch added to the mokwapyun, the higher the To, Tp, Tc temperatures become. The result of this study shows that the right contents of tapioca starch with 15% additions make positive acceptability, prepared sensory and machinery characteristics.

Keywords

References

  1. Cha YJ, Jung YS, Kim JW, Yoon KS (2011) Quality characteristics and antioxidative of mung bean starch gels added with carrot. spinach and mulberry juice. J East Asian Soc Dietary Life 21: 46-52.
  2. Chee KM (1986) Nutritive values of tapioca. Korean J Animal Nut & Feedstuffs 10: 18-35.
  3. Chung TY, Cho DS, Song JC (1988) Nonvolatile flavor components in Chinese quince fruits, Chaenomeles sinensis Koehne. Korean J Food Sci 20: 293-302.
  4. Ha YD (2003) Effect of addition soy flour on tapioca nonsteamed fermentation. J Korean Soc Food Sci Nutr 32: 388- 392. https://doi.org/10.3746/jkfn.2003.32.3.388
  5. Hyun YH, Hwang YK, Lee SY (2005) Quality characteristics of sulgidduk with tapioca flour. Korean J Food & Nutr 18: 103-108.
  6. Jung MH (2002) Comparatice effect of physicochemical and sensory characteristics by storage conditions of breads added with Paecilomyces japonica and Cordyceps miliaris. MS Thesis Catholic University of Daegu, Gyeongsan. p 40.
  7. Kim BS, Jeong MR, Lee YE (2003) Quality characteristics of muhwakwa-pyun with various starches. Korean J Soc Food Cookery Sci 19: 783-792.
  8. Kim EM, Lee HG (2003) Development of lemon pyun by the addition of various gelling agents. Korean J Soc Food Cookery Sci 19: 772-776.
  9. Kim JH, Kwon KR (1987) Studies on the utilization of cassava starch by a straim of Rhizopus and Aspergillus niger. Korean J Mycol 15: 158-168.
  10. Kim KH, Park SH (1995) Liquefaction and saccharification of tapioca starch for fuel ethanol production. Korea J Biotechnol Bioeng 10: 304-316.
  11. Kim IS, Joo DS, Kim DS, Kim JD (2007) Food and health. Shinkwang munhwasa, Seoul. pp 144-145.
  12. Lee CB (2006) Korean plant map. Hyangmunsa, Seoul. p 29.
  13. Lee CJ, Cho HJ (1996) The effect of different level of mungbean starch on the quality of omija-pyun. J Korean Soc Dietary Culture 11: 53-59.
  14. Lee DH, Kim JH, Kim NM, Choi JS, Lee JS (2002) Physiological functionality of Chinese quince wine and liquors. Korean J Biotechnol Bioeng 17: 266-270.
  15. Lee JY, Lee HG (1994) Texture characteristics of mokwapyun as affected by ingredients. Korean J Soc Food Cookery Sci 10: 386-393.
  16. Lee YM, Shin HD, Lee JJ, Lee MY (2007) Antioxidative effect of Chaenomelis fructus ethanol extract. Korean J Food Preserv 14: 177-182.
  17. Mishra S, Rai T (2006) Morphology and functional properies of corn, potato and tapioca starches. Food Hydrocolloids 20: 557-566. https://doi.org/10.1016/j.foodhyd.2005.01.001
  18. Shin SJ, Yoon HH (2011) Quality characteristics of sansapyun with various amounts of Crataegi fructus concentrate. The Korean Journal of Culinary Research 17: 181-190.
  19. Song JC (2002) Studies on processing possibility of beverage drinks manufacture using Chinese quince. Food Engineering Progress 6: 30-37.
  20. Song JC, Cho EK, Park HJ (2002) Studies on manufacture of mixed beverage drinks using Chinese quince and apple. Food Engineering Progress 6: 29-45.
  21. Song JC, Park HJ (2000) Food rheology. Ulsan University Press Center, Ulsan. pp 151, 166, 202.
  22. Yoo CH, Shin YH (2006) Quality characteristics of jeungpyun with tapioca flour. Korean J Food Cookery Sci 22: 396-401.
  23. Yun YK (2012) Effects of corn starch, potato starch and tapioca starch on the quality of gluten-free rice bread. MS Thesis Dankook University, Yongin. pp 21-44.