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Research on Lotus Root Eungi and Development of Beverage from Lotus Root Starch

연근응이의 제조 및 연근응이 음료 개발

  • Kim, Sung-Hae (Department of Nutrition and Food and Food Science, Baewha Womans College) ;
  • Suk, Jung-Eun (Department of Nutritional Sciences and Food Management, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutritional Sciences and Food Management, Ewha Womans University) ;
  • Choi, Nam-Soon (Department of Nutrition and Food and Food Science, Baewha Womans College)
  • 김성혜 (배화여자대학교 식품영양과) ;
  • 석정은 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 최남순 (배화여자대학교 식품영양과)
  • Received : 2011.12.16
  • Accepted : 2011.12.26
  • Published : 2011.12.30

Abstract

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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