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KMID : 1011620070230030346
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 3 p.346 ~ p.353
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Sensory and Instrumental Characteristics of Acorn Starch Mook with Additives
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조영:Cho Young
최미용:Choi Mi-Yong
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Abstract
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The purpose of this study was to find the optimal mixing ratios of green tea power and Opuntia ficus Mica van saboten powder for making acom starch mook. The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of ihe acom starch mook made with varying contents of the additives were measured. The acom starch mooks were prepared at different ratios using 0.5，1，1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acom starch mook were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acom starch mook of good quality.
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KEYWORD
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Acom starch mook, green tea power, Opuntia ficus indica var. saboten powder, texture properties, sensory characteristics
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