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http://dx.doi.org/10.17495/easdl.2015.2.25.1.121

Quality Characteristics of Sesame Mook(Gomadoufu) with Different Cultivation Locations for Sesame  

Park, Jeong-Hee (Dept. of Food Service Management, Sejong University)
Mun, Seung-Kwon (Dept. of Food Service Management, Sejong University)
Sung, Ki-Hyub (Dept. of Hotel Culinary Art, Daelim University College)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.1, 2015 , pp. 121-130 More about this Journal
Abstract
The present study replaced Atarigoma with Korea &Chinese sesame values a nd analyzed basic data on various mook to develop Korea's food culture. Contents of oleic acid and linolenic acid in sesame seed were 42.31% and 48.18%, respectively, with a total moisture content of 89.5%. As storage temperature increased, moisture content increased. Cohesiveness and springiness decreased gradually at $4^{\circ}C$ and increased at $20^{\circ}C$, whereas gumminess and chewiness increased at $4^{\circ}C$ and gradually decreased at $20^{\circ}C$. Overall acceptability scores of Japanese and Korean arrowroot starch sesame mook were 7.20 and 7.10, respectively. Korea and Japanese Sesame can be substituted for sweet potato starch, potato starch, and arrowroot starch.
Keywords
Sesame; mook; atarigoma; gomadoufu; starch;
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Times Cited By KSCI : 3  (Citation Analysis)
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