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http://dx.doi.org/10.7318/KJFC.2010.25.4.473

Quality Characteristics of Maejakgwas Containing Various Levels of Enteromorpha intenstinalis Powder  

Park, In-Duck (Department of Culinary Art, Chodang University)
Cho, Hee-Sook (Department of Food and Nutrition, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Culture / v.25, no.4, 2010 , pp. 473-479 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with various concentrations of Enteromorpha intenstinalis powder (0, 1, 2, 3, 4%) substituted for flour. The pH of the Maejakgwas dough decreased significantly in response to all levels of Enteromorpha intenstinalis powder (EIP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the EIP concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of EIP increased. Moreover, the addition of 2~4% EIP resulted in increased hardness, cohesiveness, springiness and brittleness compared to those of control. Finally, the results of an acceptance test showed that Maejakgwas containing 3% EIP had the highest scores.
Keywords
Maejakgwas; Enteromorpha intenstinalis powder; quality characteristics;
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Times Cited By KSCI : 15  (Citation Analysis)
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