• 동아시아식생활학회지
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• 제24권2호
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• pp.224-233
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• 2014

In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature $70.3^{\circ}C$, peak viscosity 740 RVU, break down 579.9 final viscosity 433.8, set back 275.7 arrowroot starch than 4.5 times, sweet potato starch than 6.9 fold the highest value showed Japanese sesame results starch (Atarigoma) concentration increased, the measured starch, different kinds of manufacturing quality characteristics of sesame mook tended to increase the moisture content, texture measurements on the hardness and springiness, gumminess and chewiness was gradually decreased. Sesame mook in sensory evaluation, color and aroma, taste, texture and overall-acceptability, sweet potato starch, arrowroot starch 60% addition, 50% added, potato starch 40% group containing most symbols highest was, and the experimental results used in the manufacture of arrowroot starch instead of expensive replacement of other starch is deemed.

• 동아시아식생활학회지
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• 제25권1호
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• pp.121-130
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• 2015

The present study replaced Atarigoma with Korea &Chinese sesame values a nd analyzed basic data on various mook to develop Korea's food culture. Contents of oleic acid and linolenic acid in sesame seed were 42.31% and 48.18%, respectively, with a total moisture content of 89.5%. As storage temperature increased, moisture content increased. Cohesiveness and springiness decreased gradually at $4^{\circ}C$ and increased at $20^{\circ}C$, whereas gumminess and chewiness increased at $4^{\circ}C$ and gradually decreased at $20^{\circ}C$. Overall acceptability scores of Japanese and Korean arrowroot starch sesame mook were 7.20 and 7.10, respectively. Korea and Japanese Sesame can be substituted for sweet potato starch, potato starch, and arrowroot starch.