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http://dx.doi.org/10.7318/KJFC.2007.22.3.365

Manufacturing of Functionalized ColorMook by Addition of the Color and Flavor from Natural Foods  

Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.3, 2007 , pp. 365-372 More about this Journal
Abstract
This study was carried out to make the new products of color moot as a functional food by variation of the color and flavor through addition of gamgyul, Daccus Carota Var. Sativa, Vitis vinifera, soy sauce, and Pimpinella brachycarpa N., respectively. For all the products, the color was observed by Colorimeter and the sensory evaluation was performed to evaluate their effectiveness and usefulness. The A$_w$ (water activity) test of color mooks has performed to examine their water activity individually. The A$_w$ of color moot was higher than that of the white one. The characters of texture of color mook as a function of the amount of the color and the flavor added were measured by a texture analyzer (XT-RA, Texturometer). By the TPA test, the rainbow and orange color mook examined were high in the springiness.
Keywords
color mook; functional food; color and flavor;
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