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http://dx.doi.org/10.3746/jkfn.2013.42.3.410

Qualities of Konjac Containing Tunic Extract from Styela clava  

Kim, Si-Kyung (Dept. of Food Science and Biotechnology, Kyungnam University)
Kim, Seung-Wan (Dept. of Food Science and Biotechnology, Kyungnam University)
Noh, Su-Jin (Dept. of Food Science and Biotechnology, Kyungnam University)
Kim, Yeon-Joo (Dept. of Food Science and Biotechnology, Kyungnam University)
Kang, Ji-Hee (Dept. of Food Science and Biotechnology, Kyungnam University)
Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.3, 2013 , pp. 410-414 More about this Journal
Abstract
Styela (S.) clava (Korean name: miduduk) tunic is produced as a by-product after processing of S. clava. For utilizing this tunic, a konjac containing the tunic extracts was prepared and the qualities evaluated for their color, textural properties, and sensory attributes. The tunic extract was prepared by boiling tunic with water, followed by filtration through filter paper. Significant 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity was found in the tunic extract. Increasing the concentration of tunic extract in the konjac tended to decrease lightness (L) and increase the redness (a) and the yellowness (b) of the konjac. The strength and hardness of the konjac increased with increasing concentrations of the tunic extract. All test samples with a 3 mm thickness had good flexibility and did not break even after 4 times folds. In sensory evaluations, the konjac containing 25% S. clava tunic extracts acquired a relatively higher score. The results suggest that S. clava tunic can be applied to konjac products to improve their quality and functionality.
Keywords
Styela clava tunic; konjac; quality evaluation;
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Times Cited By KSCI : 10  (Citation Analysis)
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