|
KMID : 1134819980270050897
|
|
Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 5 p.897 ~ p.902
|
|
|
Effect of Addition of Mung Bean Starch and Sugar on the Textural and Sensory Properties of Dopyun
|
|
Park Geum-Soon
Park Chan-Sung
Park Eo-Jin
|
|
|
Abstract
|
|
|
|
This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%)and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung bean starch(sugar 30%, mung bean starch 10%) showed advantages in acceptance of taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.
|
|
|
KEYWORD
|
|
|
mung bean starch, sugar, sensory evaluation, texture
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|