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http://dx.doi.org/10.9799/ksfan.2011.24.3.434

Quality Characteristics of Kimbugak with Sea Tangle Powder  

Choi, Hyeon-Mee (Dept. of Food Technology, Tongmyong University)
Sim, Chang-Hwan (Dept. of Hotel Culinary Arts, Kyungmin College)
Shin, Tai-Sun (Dept. of Nutrition & Food Science, Chonnam National University)
Bing, Dong-Joo (Dept. of Food & Nutrition, Sunchon National University)
Chun, Soon-Sil (Dept. of Food & Nutrition, Sunchon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.3, 2011 , pp. 434-441 More about this Journal
Abstract
In this study, certain quality characteristics of kimbugak samples prepared with 2 different puffing methods, microwave oven and frying, and containing different levels of sea tangle powder(0, 2, 4, and 6%), were examined according to mineral content, moisture content, color values, photographic images, hardness and sensory evaluations. The mineral contents of Porphyra yezoensis were: K, 2,612.400 mg; Ca, 116.970 mg; Na, 486.099 mg; Mg, 297.800 mg; Fe, 9.636 mg; Mn, 1.614 mg; and Cu, 0.973 mg. And those of the sea tangle powder were: K, 5,115.000 mg; Na, 1,848.931 mg; Ca, 763.030 mg; Mg, 525.700 mg; Fe, 15.125 mg; Zn, 4.639 mg; and Mn, 0.146 mg. Moisture content was not significantly different among the samples of kimbugak puffed by the microwave oven and frying. For the color of the kimbugak made with the microwave oven or frying, L values decreased as the level of sea tangle powder increased. Color a and b values were lowest in the control group. The color values(L, a, and b) of the kimbugak puffed by frying were higher than those made using the microwave oven. The hardness of the kimbugak samples puffed using the microwave oven were not significantly different according to levels of sea tangle powder, and in the kimbugak puffed by frying, the lowest hardness was in the sample with 6% sea tangle. In sensory evaluations, color and crispness were not significantly different among the samples. The flavor scores of the 4% and 6% samples puffed by frying were higher than those of the kimbugak samples puffed using the microwave oven. The overall acceptability of the kimbugak puffed by frying and containing 6% sea tangle powder was the highest. In conclusion, 4 and 6% sea tangle powder would be considered optimum amounts for kimbugak puffed by frying.
Keywords
sea tangle powder; puffing methods; kimbugak; sensory;
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Times Cited By KSCI : 7  (Citation Analysis)
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