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Development of New Value-added Corn Dog Using Milk Powder, Egg and Potato  

Park Jin-Kwan (Department of Food Science and Biotechnology of Animal Resources, Koukuk University)
Kim Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Koukuk University)
Lee Si-Kyung (Department of Biological Science, Koukuk University)
Lee Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Koukuk University)
Publication Information
Food Science of Animal Resources / v.26, no.2, 2006 , pp. 236-240 More about this Journal
Abstract
This study was conducted to manufacture new value-added corn dog using potato, milk powder and egg as nutritious and surplus agricultural and livestock products. A typical corn dog was manufactured with corn dog powder, potato, milk powder and egg as the same method of conventional corn dog. Corn dogs were divided into four groups; control group A [conventional corn dog], group B [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 1: 1: 2)], group C [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 2: 1: 2)], group D [corn dog manufactured with the fixed content of corn dog powder, milk powder, and egg, potato, water (3: 3: 1: 2: 2)], Viscosity of corn dog batter, pH of corn dog, rheology and sensory evaluation were measured. There were no significant differences for viscosity and pH between original corn dog and manufactured corn dog (p>0.05). However, hardness and brittleness of manufactured corn dog D were superior to the other groups (p<0.05). Also, manufactured corn dog D was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture new value-added corn dog which can help to stimulate the consumption of nutritious and surplus agriculture and livestock products.
Keywords
potato; milk powder; egg; corn dog;
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