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KMID : 0665420110260060734
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Korean Journal of Food Culture
2011 Volume.26 No. 6 p.734 ~ p.742
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Research on Lotus Root Eungi and Development of Beverage from Lotus Root Starch
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Kim Sung-Hae
Suk Jung-Eun
Cho Mi-Sook
Choi Nam-Soon
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Abstract
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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.
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KEYWORD
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Lotus root starch, Eungi, beverage, viscosity, sensory evaluation
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