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KMID : 1134820130420030410
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 3 p.410 ~ p.414
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Qualities of Konjac Containing Tunic Extract from Styela clava
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Kim Si-Kyung
Kim Seung-Wan
Noh Su-Jin
Kim Yeon-Joo
Kang Ji-Hee
Lee Seung-Cheol
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Abstract
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Styela (S.) clava (Korean name: miduduk) tunic is produced as a by-product after processing of S. clava. For utilizing this tunic, a konjac containing the tunic extracts was prepared and the qualities evaluated for their color, textural properties, and sensory attributes. The tunic extract was prepared by boiling tunic with water, followed by filtration through filter paper. Significant 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity was found in the tunic extract. Increasing the concentration of tunic extract in the konjac tended to decrease lightness (L) and increase the redness (a) and the yellowness (b) of the konjac. The strength and hardness of the konjac increased with increasing concentrations of the tunic extract. All test samples with a 3 mm thickness had good flexibility and did not break even after 4 times folds. In sensory evaluations, the konjac containing 25% S. clava tunic extracts acquired a relatively higher score. The results suggest that S. clava tunic can be applied to konjac products to improve their quality and functionality.
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KEYWORD
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Styela clava tunic, konjac, quality evaluation
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