Browse > Article

Mechanical and Sensory Characteristics of Dongbu-Mook (Cowpea Starch Gel) by the addition of Soybean Oil and Salt  

구미영 (중앙대학교 식품영양학과)
이재경 (중앙대학교 식품영양학과)
김기숙 (중앙대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.18, no.3, 2002 , pp. 275-279 More about this Journal
Abstract
This study was carried out to investigate the effects of soybean oil and salt on the mechanical texture and sensory characteristics of Dongbu-Mook (Cowpea Starch Gel). As the amount of the soybean oil was increased, the hardness and chewiness of the Mook were decreased. But there were no significant difference in the cohesiveness and springiness. While the Mook samples made with commercial Dongbu-Mook flour didn't show a significant difference, those made with lab-manufactured Dongbu-Mook flour without salt showed higher hardness, chewiness than the ones with salt. The Mook made of commercial Dongbu-Mook flour was found to be higher in the hardness and lower in the cohesiveness than the one made of lab-manufactured Dongbu-Mook flour. In sensory evaluation, as the amount of soybean oil was increased, all the samples showed higher yellowness and greasiness, and lower clarity, hardness and chewiness. For the samples with salt, the yellowness was high, and the hardness was low. The Mook samples made with lab-manufactured Dongbu-Mook flour had low chewiness. There was no significant difference in the clarity and greasiness. Overall, the Mook samples made with commercial Dongbu-Mook flour showed the best quality, when soybean oil was not added and salt was added. For the Mook made with lab-manufactured Dongbu-Mook flour, the sample with 2% oil and salt was the best.
Keywords
cowpea starch gel; mechanical characteristics; sensory characteristics; oil; salt;
Citations & Related Records
연도 인용수 순위
  • Reference
1 이선영, 김경애, 정난희, 전은례 : 동부앙금의 단백질 함량이 Gel화 특성에 미치는 영향. 한국조리과학회지, 13(5): 627, 1997
2 조연화, 장정옥, 구성자 : 동부의 이화학적 특성과 동부묵의 Rheology에 대하여. 한국조리과학회지, 3(1): 54, 1987
3 김향숙 : 동부전분의 호화 및 겔화 특성. 한국조리과학회지, 10(1): 76, 1994
4 안명수 : 식품과 조리원리 -조리과학-. 신광출판사, 62, 1997
5 정구민 : 묵 제조용 전분의 분자구조와 지방질. 한국식품과학회지, 23: 633, 1991
6 김향숙, 안승요 : 두류, 곡류 및 감자전분의 호화특성. 한국조리과학회지, 10(1): 80, 1994
7 주나미, 전희정 : 지방첨가가 녹두전분 Gel의 Texture에 미치는 영향 - 제 1보 이화학적 특성 및 기계적 검사에 의한 평가. 한국조리과학회지, 7(4): 63, 1991
8 최병한 : 메밀의 영양과 이용법. 월간 식생활, 47, 1993
9 윤서석 : 한국식품사. 신광출판사, 88, 1974
10 윤혜현, 이혜수 : 동부 조전분 및 정제전분의 이화학적 특성. 한국조리과학회지, 3(1): 31, 1987
11 문수재, 손경희, 박혜원 : 묵의 식품과학적 연구. 대한가정학회지, 15(4): 31, 1977
12 A.O.A.C: Official Methods of Analysis. 16th ed,. Association of Official Analytical Chemists, Washington D.C, 1996
13 김향숙, 권미라, 안승요 : 동부 전분의 이화학적 특성. 한국식품과학회지, 19(1): 18, 1987
14 Takahashi, S. and Seib, P. A., Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chem., 65: 474, 1988
15 이상금, 신말식 : 첨가물질을 달리한 혼합 전분겔의 텍스쳐 특성. 한국식품과학회지, 27(6): 928, 1995