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Effect of Agar, Sodium Alginate and Carrageenan on Quality of Yugwa(Busuge)Base  

Kim, Joong-Man (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University)
Jeon, Ye-Jeoung (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University)
Park, Hyo-Suk (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University)
Song, Young-Ae (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University)
Baek, Seung-Hwa (Department of Food Science & Biotechnology, Chungbuk Provincal University of Science & Technology)
Kim, Myung-Kon (Department of Biotechnology, Iksan National College)
Publication Information
Journal of the Korean Society of Food Culture / v.20, no.1, 2005 , pp. 96-102 More about this Journal
Abstract
This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness, color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1-0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides, the whiteness(L-value) was increased but the yellowness(a-value) and the redness(b-value) decreased. Taste and crispness were increased in the case of 0.1-1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.
Keywords
yugwa; busuge; agar; sodium alginate; carrageenan;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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