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KMID : 0664320120180030213
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Journal of the Korean Dietetic Association
2012 Volume.18 No. 3 p.213 ~ p.221
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Quality Characteristics of Mungbeanmook Added with Gugija (Lycii fructus) Infusion
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Kim Ae-Jung
Jung Jin-Ju
Lee Myoung-Sook
Joo Na-Mi
Jung Eun-Kyung
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Abstract
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The principal objective of this study was to evaluate the quality characteristics of mungbeanmook prepared with five different levels (0, 5, 10, 15, and 20%) of Gugija (Lycii fructus) infusion. We analyzed Hunter’s color values, pH, texture characteristics, and perfomed sensory evaluation of mungbeanmook prepared with Gugija infusion. The pH levels of mungbeanmook ranged between 5.45 and 6.12 and did not show significant differences. As Gugija infusion concentration increased, the color lightness “L” value decreased, whereas redness color “a” value and yellowness color “b” values increased (P＜0.05). With regard to mechanical texture properties of the mungbeanmook samples, as the Gugija infusion concentration increased, the scores of hardness, chewiness, and gumminess all significantly decreased (P＜0.05) whereas there were no significant differences in springiness or cohesiveness. The results of the sensory evaluation showed that the score of the LFLT10 sample (10% Gugija infusion) was significantly higher than those of others in terms of taste, color, flavor, texture, and overall quality (P＜0.05). Taken together, the recommended optimum level of Gugija infusion in mungbeanmook is 10% for sensory evaluation. Gugija infusion can be a useful approach to improving quality of mungbeenmook as a functional food.
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KEYWORD
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Gugija, Lycii fructus, infusion, mungbeanmook, sensory evaluation
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