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KMID : 1134820120410081168
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 8 p.1168 ~ p.1175
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Gel Properties of Mook Manufactured from Acorns Harvested in Various Countries according to Storage Period
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Yang Kee-Heun
Lee Kun-Jong
Kim Mee-Ree
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Abstract
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Gel properties of Mook manufactured from acorn harvested in various countries [domestic (KAS), Chinese (CAS), and North Korea (NAS)] were analyzed according to storage period. Gel properties included water binding, syneresis of gel, DSC (differential scanning calorimetry), X-ray diffraction, SEM (scanning electron microscopy), texture, Hunter's color value, and sensory value. Water binding of NAS, CAS, and KAS were 233.8%, 217.3%, and 215.0%, respectively. Syneresis of gel from KAS, CAS, and NAS were 2.06%, 1.85%, and 1.45%, respectively, after 1 day of storage. There were significant differences upon storage for 1～3 days (p<0.05), whereas were no significant differences upon storage for 4～10 days. Peak temperature of gelatinization property by DSC was 55.28oC for KAS, 54.45oC for CAS, and 54.12oC for NAS after 1 day of storage. Hardness of texture in NAS, KAS, and CAS were 374.9, 357.4, and 348.9, respectively, after 1 day of storage. Hunter's color L value, and a value were highest in NAS, whereas b value was the lowest in CAS. There were no significant differences in any particular sensory values.
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KEYWORD
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syneresis of gel, differential scanning calorimeter, texture, color value, sensory value
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