• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.734-742
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• 2011

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.180-190
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• 2010

This study investigates the quality characteristics of mung bean starch Jelly by addition of different ratios of white lotus(Nelumbo nucifera) root powder during 5 days of storage at $4^{\circ}C$. The moisture content of the samples ranged from 86.78 to 88.88%. The L value of the samples decreased as the amount of white lotus root powder increased; however, the a value and b value were significantly(p<0.05) increased. For the sensory evaluation, color and taste were decreased as the amount of white lotus root powder increased. Flavor and shine were not significantly different among the samples. And clarity and elasticity were highest in the sample with no powder and 5% of white lotus root powder. Hardness was decreased(p<0.05) as the amount of white lotus root powder increased. Overall acceptability was highest when using 0% and 5%. Texture profiles of hardness decreased as the amount of white lotus root powder increased. Hardness, gumminess, chewiness were found to drop significantly(p<0.05) after one day of storage. Cohesiveness was not significantly different among the samples according to the amounts of white lotus root powder. Adhesiveness was not significantly different in 0, 5, 10, and 15% of white lotus root powder. Syneresis was increased during the storage period. From the result, the most advisable mixture ratio of mung bean starch jelly with white lotus root powder was 19 g of mung bean starch, 1g of white lotus root, 0.1 g of salt and 160 mL of water.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.239-244
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• 1985

Physicochcmical properties of the Lotus root starch wert investigated. The shape of starch granules was elliptical with the average size of $20{\sim}35{\mu}$. Starch showed B-type X-ray pattern. The content of amylose was 22.1%. The blue value for starch and amylose were 0.280 and 0.692, respectively. The alkali number was 4.74. By X-ray diffraction examination, gelatinization began at $55^{\circ}C{\sim}60^{\circ}C$ and almost completed at $65^{\circ}C{\sim}70^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.229-234
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• 2017

For elderly individuals with swallowing difficulties, texture-modified food containing thickeners is needed. The plant materials freeze-dried yam, lotus root, and artichoke were evaluated for their potential use as thickeners and compared to a commercial thickener (corresponding to 0.5, 1, or 2 bag viscosity, respectively). Yam powder showed a high peak viscosity, corresponding to that of rice starch. Although artichoke showed no pasting viscosity, it may be useful as a thickener when combined with xanthan gum. The certain amount of yam, lotus root, and artichoke powders added to commercial soup showed similar viscosities as the addition of 0.5 or 1 bag commercial thickener at $60^{\circ}C$. However, sufficient viscosity corresponding to that of 2 bags of commercial thickener was not achieved by using the plant material itself. Sensory tests by elderly subjects revealed that the soup with yam powder was preferred compared to soup made with other materials.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.310-323
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• 2022

The purpose of this study was to investigate the preparation and cooking processes used to prepare Eungi in cookbooks published from the 1700s to the 1900s. 'Eungi' is a thin gruel made of starch powder. Fourteen historical cookbooks were included and investigated for the preparation of ingredients and processing methods. Fourteen types of eungi were identified. Arrowroot eui and kuseonwangdogo eui were found in 『Kyuhapchongseo』 written in the early 1800s, and many types of eungi (i.e. job's tears eungi, arrowroot eungi, sorghum eungi, lotus root eungi) were mentioned in 『Kunhakhoedeung』, but unfortunately, ingredients and cooking methods were not included. 'Eungi' was made by boiling starch powder prepared using the 'subi method', that is, dried after grinding main ingredients such as job's tears using a millstone followed by soaking and settling. Eungi boiled with water or omija water were seasoned with the sugar or honey, and salt. These eungis were used for stomach complaints and hangovers and to promote longevity.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.