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http://dx.doi.org/10.3746/jfn.2010.15.4.340

Optimizing Recipes of Mung Bean Pancake for Teenagers  

Lee, Jin-Wha (Department of Food Science & Nutrition, Pukyong National University)
Shin, Eun-Soo (Department of Food Science & Nutrition, Pukyong National University)
Ryu, Hong-Soo (Department of Food Science & Nutrition, Pukyong National University)
Publication Information
Preventive Nutrition and Food Science / v.15, no.4, 2010 , pp. 340-347 More about this Journal
Abstract
To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.
Keywords
mung bean pancake; response surface methodology; sensory acceptability; optimized ingredients ratio;
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Times Cited By KSCI : 8  (Citation Analysis)
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