• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1042-1047
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• 2017

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.193-200
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• 2023

This study evaluate the quality characteristics and antioxidative properties of acorn mook containing seoritae powder(0%, 2%, 4%, 6%). Among them the results of moisture content, Hunter color system, Texture, and antioxidant activity by making a section different Acorn Mook. The moisture content of samples 70.83%~81.77%, as the Seoritae powder Level in the formulation increased. As the Seoritae powder Level in the formulation increased, L-value of samples decreased, a-value of samples 7.29~7.79 increased and b-value decreased. According to the texture evaluation results, as the Seoritae powder level in the formulation significant decreased, the hardness, adhesivness, chewiness and cohesiveness, chewiness of acorn mook decreased. Seoritae powder level in the formulation increased Total phenol contents increased, Total flavonoid contents, DPPH free radical scavenging activity and ABTS radical scavenging activity of acorn mook decreased. The sensory results, the 2% samples received high taste, color, elasticity, chewiness, overall acceptability scores. In addition the 4% added samples of Seoritae powder showed a good overall evaluation compared to the control samples, so if acorn mook is manufactured by adding 2%~4% of Seoritae powder, it is thought that there is a possibility of commercialization of Seoritae acorn mook. We have the above results adding Seoritae powder to make a traditional food mook will help to use it as basic data for making acorn mook with excellent antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.207-212
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• 2002

This study was to examine the characteristics in the texture of acorn Mooks (acorn starch jelly) with different conditions to prepare acorn starch. By texture profile analysis, hardness and chewiness with 50% deformation were increased with increasing soaking days. Hardness of acorn Mook, measured by texture analyzer, showed significantly difference between the samples, and was closely related to the content of non-starchy substances and their intrinsic viscosity. The observation of microstructure through a scanning electron microscope (SEM) showed that acorn Mook showed finer and more fibrous structure than control(0-0), sample without soaking of acorn and sediments. Sensory characteristics of acorn Mook were affected by soaking treatment. The result of acceptance test on acorn Mooks indicated that the color and hardness increased with the increase of soaking days of acorn nuts and soaking times of sediments. There was a little difference between the samples in astringency taste. Their overall acceptability also increased except for 4-2 sample (i.e., soaking of acorn, 4 days; soaking of sediments, 2 times) and 4-3 sample (i.e., soaking of acorn nuts, 4 days; soaking of sediments, 3 times). As the results, the color, light brown, and the taste, a little astringency with consistency, were important factors of acorn Mook.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.221-224
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• 2002

This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4$^{\circ}C$ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4$^{\circ}C$ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4$^{\circ}C$. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.103-109
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• 2007

The optimum conditions for springiness of polymannuronate acorn mook, in which polymannuronate was added to acorn powder, was investigated by the response-surface method(RSM). The fractional factorial design with three variables, i.e. polymannuronate addition, water addition and boiling time, and with three levels revealed that the range of acorn springiness was $0.804{\sim}0.987$. The governing equation was also partially differentiated for boiling time, showing that the optimum manufacturing condition for $90^{\circ}C$ is addition of 2% polymannuronate, addition of 120 mL of water, and 60 minutes of boiling time.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.431-438
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• 2000

The physical and processing properties of acorn jelly were investigated to see the effect of polysaccharides in seaweed extract and corn starch. The yield of acorn jelly added starch concentration was slightly increased when the concentration was added more. However, moisture content and color had no significant changes with concentration. In the case of acorn jelly added sea tangle, color of acorn jelly was darker, but color of the jelly with carrageenan was lighter. According to the concentration of seaweed extract, the hardness was increased as concentration was added. The texture of acorn Jelly added agar had the highest binding. In the case of acorn jelly added corn starch, there were no significant changes, but this binding was stronger than the acorn jelly added extract of marine algae. In the physical and sensory properties of acorn jelly with corn starch, the ideal mixture ratio between the acorn jelly and the corn starch was 6:4.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1515-1520
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• 2012

This study evaluate the quality characteristics and antioxidative properties of acorn starch mook containing spirulina (0%, 0.5%, 1%, 1.5%) and soy protein (3%). The pH of acorn starch mook containing the spirulina and soy protein decreased with increasing amount of spirulina decrease in pH means an increase in acidity. In addition, the moisture content was 87%. The lightness of acorn starch mook containing spirulina and soy protein decreased with increasing amount of spirulina and soy protein. The L and a values of the Hunter color system were decreased significantly increasing spirulina content, and the b value increased. In contrast, with increasing spirulina and soy protein content, the L and a increased significantly and the b value. Texture analysis revealed higher hardness and springiness of acorn starch mook containing spirulina than the control. The total phenol content was highest in the acorn starch mook containing 1.5% spirulina and 3% soy protein. The antioxidant activities of the acorn starch mook containing spirulina and soy protein increased with increasing amount of spirulina and soy protein. The $IC_{50}$ value of 1.5% spirulina and 3% soy protein was 166.2 mg/mL for DPPH. The results of the sensory test were best in the acorn starch mook containing 1% spirulina.

• Food Science and Preservation
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• v.6 no.4
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• pp.429-434
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• 1999

This study was undertaken to investigate preparation possibility of chestnut mooks added chestnut shell. Three types of chesetnut starches which were flesh starch(FS), inside shell containing starch(ISS), and shell containing starch(SCS) and acorn starch(AS) as control were used to preparation of mook. The crude tannin contents of chestnut starches was about 25% of that in acorn starch. In the textural properies, hardness of mooks was increased in proportion to the increasing concentration of starches. Hardness md cohesiveness of mooks with chesnut starches were higher than those of acorn starch. Color properties of mooks with OSS were similar to that of AS. Sensory evaluation by 9-point method indicated that the nooks with ISS had greater intensities in all investigation items. The total scores were higher in order of ISS, AS, FS and SCS. The mook with ISS had homogeneous and porous structure by SEM.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.92-98
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• 1992

Some physicochemical properties and molecular structure of cow pea, mung bean and acorn starches(mook-forming starches) and red bean, wheat and sweat potato starches(mook-unforming starches) were investigated. Amylose contents of cow pea, mung bean and acorn starch were higher than the others. Cow pea starch was similiar to mung bean starch in gelatinization characteristics by Brabender amylogram but cold viscosity of red bean starch and peak viscosity of sweet potato starch were especially high. Whereas viscosity of wheat starch was low in whole temperature range. Amylose molecules of larger molecular size$(above\;5{\times}10^5\;molecular\;weight)$ of three mook-forming starches were more than shoes of red bean and wheat starch. Chain distribution ratios$(DP\;35{\sim}55\;to\;DP\;10{\sim}20)$ of cow pea, mung bean and acorn amylopectin were higher than thoes of red bean, sweet potato and wheat amylopectin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.659-663
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• 1998

Mook is a traditional Korean food made from the sediment of mungbean, cowpea, buckwheat or acorn. The air-dried sediment of cowpea(6~9%, dry basis) was heated to 80~95$^{\circ}C$ by continuous(method A) or instantaneous(method B) heating method and held at that temperature for 20min and then cooled at 15$^{\circ}C$ for 3hrs. The optimum deformation rate for the measurements of hardness and cohesiveness of cowpea mook by Instron Universal Testing Machine was 55~65% by method A and 60~70% by method B. The hardness of mook made by method A was the highest at heating temperature of 9$0^{\circ}C$, whereas that by method B was linearly decreased as the heating temperature increased at all concentrations. The mook made by method B had higher cohesiveness than that by method A. The ratio of cohesiveness to hardness was also higher in mook made by method B.