동부, 녹두, 올방개 전분으로 제조한 묵의 이화학적 및 관능적 특성

김수현¹, 안정희², 정강현¹^,^*

Physicochemical and Sensory Properties of Mooks Prepared from Cowpea, Mungbean and Allbanggae

Soo-Hyun Kim¹, Jeung Hee An², Kang-Hyun Chung¹^,^*

¹서울과학기술대학교 식품공학과

²건국대학교 식품생명과학부

¹Department of Food Science and Technology, Seoul National University of Science & Technology, Seoul 139-743, Korea

²Division of Food Bioscience, Konkuk University, Chungbuk 380-701, Korea

^*Corresponding author: Kang-Hyun Chung, Department of Food Science and Technology, Seoul National University of Science & Technology, Seoul 139-743, Korea, Tel: +82-2-970-6737; Fax :+82-2-976-6460, E-mail: Carl@seoultech.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 03, 2013; Revised: Jul 15, 2013; Accepted: Jul 15, 2013

Published Online: Aug 31, 2013

Abatract

This study aims to evaluate the physicochemical and sensory properties of Mooks prepared from three different starches (cowpea, mungbean, and allbanggae) and compare their textural characteristics. The viscosity of allbanggae starch showed the highest value among the tested starches. Mook prepared from allbanggae starch showed a significantly different gelatinization property, while that from cowpea and mungbean starch showed a similar trend. The color properties of Mook prepared from different starches showed different color values among other Mooks, showing the lowest lightness in Mook made from allbanggae starch, while Mooks from other starches showed a similar trend. As the results of textural analysis, the hardness of allbanggae Mook was different from that of other Mooks showing a significantly lower value such as 499.43 g, while that of cowpea and mungbean Mook was 1083.03 g and 980.95 g, respectively. In addition, the more allbanggae starch added in mungbean Mook was, the more the value of hardness of mungbean Mook increased. The sensory characteristics of cowpea and mungbean Mook improved according to the addition ratio of allbanggae starch, showing a significant increase in their overall acceptability after an increased level of allbanggae starch.

Keywords: cowpea; mungbean; allbanggae; Mook; sensory property